Japanese-Style Bamboo Shoot and Chicken Pilaf
Steam to fluffy perfection in a rice cooker.
30min+
370kcal
394mg
- Nutrition facts are for one serving.
- Time to soak the rice is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Wash and drain the rice using a colander more than 30 minutes prior to cooking.
-
Chop the chicken into 1 cm (0.4 in.) cubes. Cut the bamboo shoots into easy-to-eat pieces of 3~4 mm (0.2 in.) thickness. Chop the bell pepper into 1.5 cm (0.6 in.) cubes.
-
Heat the sesame oil in a fry pan, saute the chicken, and once the meat is browned add in and saute the bamboo shoots, then the bell pepper and (1) and saute all together.
-
Once the rice becomes heavy, transfer all ingredients to a rice cooker and allow to cool slightly. Add in (A), pour in 400 ml (13.5 fl. oz.) of water and then cook as usual without stirring.
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
White rice - how to cook
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.
Glossary
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