ingredients:
- 10 1/2 ounces glutinous rice
- 10 1/2 ounces boneless chicken
- thigh
- 4 ounces package package
- shimeji mushrooms
- 3 shiitake mushrooms
- 1/2 teaspoon salad oil
- 1 1/4 cups water
- 2 tablespoons soy sauce
step 1:
Cut the chicken into bite-size pieces.
step 2:
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the shimeji mushrooms.
step 3:
Wash the rice and drain the water. Drain the water and leave the rice in a strainer 1 hour to completely remove all the water. Add the 1 1/4 cups water to the rice cooker pot.
step 4:
Heat the salad oil in a frying pan. Sear the chicken and mushrooms on medium-low heat for 4 minutes until they change color. Add the soy sauce and stir. Remove from the heat.
step 5:
Add to the rice cooker pot. Do not mix into the rice. Put the pot in the body of the machine. Switch on the rice cooker. After cooking, mix.
comment:
Seared chicken and mushrooms with soy sauce suits glutinous rice well. This dish is delicious even when cold.