Chicken and Mushroom Rice (Ricecooker) 电锅蘑菇鸡饭

3人份
Ingredients 用料

200g pieces	Chicken Breast Meat
6 pieces	Shitake Mushrooms 香菇
50g	Shimeji Mushroom 真姬菇
1	Carrot 红萝卜
4 pieces	Dried Tofu 豆卜
4 tablespoons	Light Soya Sauce 酱清
2 tablespoons	Mirin 味醂
1.5 cups	Japanese Rice 日本米
Some	Water 清水

Method 做法
1. Wash and cut chicken breast meat. Set aside.
2. Soak Shitake Mushrooms in hot water for 5 minutes. Remove the core and slice the mushrooms. Add into chicken breast meat pot.
3. Wash shimeji mushrooms and add into pot.
4. De-skin carrot, slice into 1 inch long. Add into pot.

5. Cut dried tofu into small cubes. Add into pot.

6. Add light soya sauce and mirin into pot. Mix well. Cover pot and leave the ingredients in the fridge overnight to marinate.

7. The next day, wash the rice, add water. Put marinated ingredients over rice. Set the ricecooker to the rice-cooking mode. Start.

8. When the rice is cooked, mix well. Serve.

Comments

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