Cooked Rice with Chicken and Hijiki Seaweed
A highly fulfilling rice, chicken and vegetable meal.
- Nutrition facts are for one serving.
- Time to prepare and cook rice is not included in the cooking time.
Ingredients(Servings: 4)
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Garnish with green laver if available.
Directions
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Wash the rice and pour in a strainer. Set aside for 30 minutes. Soak the hijiki in water to soften.
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Cut the chicken breast at an angle into 2 cm (3/4 in.) wide pieces.
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Scrape the skin from the burdock root, cut into thin shavings. Soak in water for 2 minutes, then remove and dry. Slice the carrot into thin round slices, then each piece into quarters.
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Heat the sesame seed oil in a fry pan, quickly fry (2). Add in (3) and stir fry together. Season with (A) and continue to cook and stir until the soup has almost completely evaporated.
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Add (1) to a rice cooker and fill with the appropriate amount of water. Place (4) on top and cook as usual. Serve in a bowl.
Cooking Basics
Ingredients (servings: 4)
- rice
- 360 g (12.7 oz.)
- water
- 480 ml (13.5 ~ 16.2 fl. oz.)
※Cooking time: 40 minutes
Directions
- 1Place a smaller sized colander into a bowl and add in the rice.
- 2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.
- 3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.
- 4Pour in water, rinse and then throw away the starchy water.
- 5Repeat steps (4) several times until the water becomes less starchy and almost clear.
- 6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.
- 7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.
- 8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Scrape off the skin, lay a kitchen knife against the burdock root in a manner to start shaving off from the end and then proceed to shave off thin pieces. Have a bowl full of cold water ready to directly catch the burdock root shavings.
Glossary
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