ingredients:
- 10 1/2 ounces boneless chicken
- thigh
- 7 ounces fresh green soybeans
- (or frozen green soybeans)
- 3 1/2 ounces package shimeji
- mushrooms
- 10 1/2 ounces glutinous rice
- 2 1/4 cups water
- 1 teaspoon salt (if using fresh green soybeans)
- 2 tablespoons soy sauce
step 1:
Cut the chicken into bite-size pieces. Cut off the roots of the shimeji mushrooms.
step 2:
If using frozen green soybeans, defrost them and remove the green beans from the pods. Proceed to Step 5.
step 3:
If using fresh green soybeans, wash and drain them. Bring 1 cup of the water to a boil, and add the salt and green soybeans. Bring to a boil again, and boil for three to four minutes.
step 4:
Drain the soybeans in a colander and remove the green beans from the pods.
step 5:
Wash the rice and drain the water. Add the 1 1/4 cups of water to the rice cooker pot.
step 6:
Add the chicken, green soybeans, shimeji mushrooms and soy sauce. Put the pot in the body of the machine. Switch on the rice cooker. After cooking, mix.
comment:
The umami of the chicken and shimeji mushrooms soaks into the glutinous rice and is delicious. Each texture of meat and vegetables is different, but all of them suit glutinous rice and you can enjoy this dish until the last. If you use frozen green soybeans, this dish is not difficult, so please try it.