Cook the Book: Soy Rice and Chicken

If you have approximately 45 minutes to spend in the kitchen, Cook the Book: Soy Rice and Chicken might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For 57 cents per serving, you get a side dish that serves 6. One serving contains 544 calories, 10g of protein, and 10g of fat. 12 people were impressed by this recipe. Head to the store and pick up soy sauce, soy sauce, oil, and a few other things to make it today. It is brought to you by Serious Eats. With a spoonacular score of 41%, this dish is solid. Similar recipes are Cook the Book: Asparagus with Butter and Soy, Cook the Book: Sausage, Shrimp, and Chicken Fried Rice, and Cook the Book: Chicken and Vegetable Clay Pot Rice.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Wash the sushi rice and soak thoroughly in water for half an hour. Put aside. 2 Soak the dried shiitake mushrooms in 3/4 cup soy sauce. Put aside (soak until soft). 3 In a nonstick pan, heat 2 tablespoons of oil, then sauté the ginger. Quickly add in the chicken pieces with 2 tablespoons of soy sauce (to give the chicken color). Stir-fry until the chicken is cooked. Set aside on a plate and let cool thoroughly; this is important. 4 Drain the sushi rice of water. Wash the ordinary rice clean and drain of water, too. Remember to drain both rices well. 5 Using your hand, squeeze the shiitake mushrooms of soy sauce, but mind that you do not waste the soy sauce because it will be used afterward. 6 In the same nonstick pan, heat 2 tablespoons of oil. Sauté the garlic, the the onion, and then the mushrooms. 7 Put in all the rice, the sushi and the regular, and also the 3 tablespoons of soy sauce. Stir-fry until the rice is evenly coated with oil and soy. Don’t take too long in stir-frying the rice (less than a minute). 8 Pour the rice mixture and the chicken into the rice cooker. Pour in 4 1/2 (rice cooker measuring) cups of water. Also pour in the soy sauce that you used to soak the dried shiitake mushrooms. 9 Add a dash of salt (only a teeny bit). 10 Let stand to cool for about 5 minutes or more, all the while stirring to dissipate the heat. Dissipating the heat is important so as not to mess with the gauging system of your cooker. 11 After cooling, begin to cook the usual way in your rice cooker.

 

Step by step:

1. Wash the sushi rice and soak thoroughly in water for half an hour. Put aside.

2. Soak the dried shiitake mushrooms in 3/4 cup soy sauce. Put aside (soak until soft).

3. In a nonstick pan, heat 2 tablespoons of oil, then sauté the ginger. Quickly add in the chicken pieces with 2 tablespoons of soy sauce (to give the chicken color). Stir-fry until the chicken is cooked. Set aside on a plate and let cool thoroughly; this is important.

4. Drain the sushi rice of water. Wash the ordinary rice clean and drain of water, too. Remember to drain both rices well.

5. Using your hand, squeeze the shiitake mushrooms of soy sauce, but mind that you do not waste the soy sauce because it will be used afterward.

6. In the same nonstick pan, heat 2 tablespoons of oil. Sauté the garlic, the the onion, and then the mushrooms.

7. Put in all the rice, the sushi and the regular, and also the 3 tablespoons of soy sauce. Stir-fry until the rice is evenly coated with oil and soy. Don’t take too long in stir-frying the rice (less than a minute).

8. Pour the rice mixture and the chicken into the rice cooker.

9. Pour in 4 1/2 (rice cooker measuring) cups of water. Also pour in the soy sauce that you used to soak the dried shiitake mushrooms.

10. Add a dash of salt (only a teeny bit).

11. Let stand to cool for about 5 minutes or more, all the while stirring to dissipate the heat. Dissipating the heat is important so as not to mess with the gauging system of your cooker.

12. After cooling, begin to cook the usual way in your rice cooker.

Nutrition Information:

covered percent of daily need