Chicken and Bamboo Shoot Rice
- Cook
- 60 min
-
[RICE COOKING] [WHT]
[NORM] [3.5] 60 min
2 rice cups (360 ml) plain white rice, rinsed
350 ml water
1 tablespoon black rice
1 tablespoon soy sauce
⅓ lb (150 g) boiled bamboo shoot, cut into half-moon slices
¾ lb (300 g) chicken thigh, boneless, skin-on
(Additional Ingredients = 450 g total)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons sake
Season the chicken by rubbing it with salt and pepper, drizzle with sake, and marinate for about 30 minutes.
Add rinsed rice into the pot after thoroughly draining. Add in water, black rice, and soy sauce and gently stir. Arrange the bamboo shoots and chicken thigh, skin-side up, on top of the rice.
Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.5] rice cups to cook the rice.
Once the rice is cooked, remove the chicken thigh and cut into bite-sized pieces. Return the chicken to the pot and gently mix before serving.
For this recipe, the cooking amount of 3.5 rice cups accounts for the additional ingredients. For every 330 g (11.6 oz) of additional ingredients, increase the setting by 1 rice cup when cooking mixed rice.
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