japanese-style chicken paella

• u.s.
• metric

ingredients:

• 10 ounces rice
• 7 ounces boneless chicken
• 3 1/2 ounces shiitake mushrooms
• 3 1/2 ounces enoki (snow puff) mushrooms
• (optional)
• 3 tablespoons soy sauce
• 1 2/3 cups bonito soup stock
• 1 tablespoon olive oil

step 1:

Wash the rice and drain it in a colander.

step 2:

Cut the chicken into bite-size pieces. Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half (optional).

step 3:

Place the olive oil and rice in a frying pan and stir-fry for four minutes on a low flame.

step 4:

Add the bonito soup stock and soy sauce and mix. Add the chicken and mushrooms and bring to a boil on medium heat. After boiling, cover and reduce the heat to low and cook for 15 minutes. Remove from the heat and wait 15 minutes. After waiting, you can uncover the pan and cook for 1 more minute on high heat if you like scorched rice.