Chicken and Mushrooms with Rice

A colorful dish with a variety of flavors.

Cooking time
60 minutes +
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

100 g (3-1/2 oz.)


100 g (3-1/2 oz.)


to taste


450 g (1 lb.)

200 ml (6-3/4 fl. oz.)

(A)Simmering stock

3-1/2 Tbsp

200 ml (6-3/4 fl. oz.)


  1. Cut the chicken into bite-size pieces and wash the rice.
  2. Thinly slice the carrot and cut into maple leaf shapes.
    Boil briefly and set aside.
  3. Remove the bases from the shiitake and shimeji mushrooms, then thinly slice the shiitake mushrooms and separate the shimeji mushrooms into individual stems.
  4. Place (A) in a pan, then add the chicken and bring to a boil.
  5. Cook the rice with the mushrooms, chicken and liquid from (4) mixed in with normal amount of water.
  6. When finished, add the carrots and cover to steam for 15 minutes.
  7. After placing the rice in bowls, chop the Japanese parsley and sprinkle on top together with the ginkgo nuts.