Japanese-style Bamboo Shoot and Chicken Pilaf
Steam to fluffy perfection in a rice cooker.
- Nutrition facts are for one serving.
- Time to soak the rice is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Wash and drain the rice using a colander more than 30 minutes prior to cooking.
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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.
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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.
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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
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.
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Glossary
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