Recipe of Perfect Chicken ‘Okowa’ Glutinous Rice
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Chicken ‘Okowa’ Glutinous Rice is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Chicken ‘Okowa’ Glutinous Rice is something that I’ve loved my whole life.
Many things can more or less influence the taste quality of Chicken ‘Okowa’ Glutinous Rice, ranging from the kind of elements, then the number of recent components, to make and serve it. Don’t fear about making ready delicious Chicken ‘Okowa’ Glutinous Rice at home, as a result of as long as you understand the tips, this dish generally is a particular treat.
The number of servings that can be served to make Chicken ‘Okowa’ Glutinous Rice is 4 to 6 servings. So be certain this portion is sufficient to serve for your self and the one that you love family.
So, this time, let’s try it, let’s vary Chicken ‘Okowa’ Glutinous Rice ourselves at residence. Staying with simple ingredients, this dish can provide benefits in serving to to take care of the well being of our our bodies. You may make Chicken ‘Okowa’ Glutinous Rice utilizing 15 material sort and 8 manufacturing steps. Here’s methods to make the dish.
‘Okowa’ is a type of steamed glutinous rice dish, often mixed with vegetables, nuts and other various ingredients. This chicken and vegetable ‘Okowa’ is, I can say quite surely, one of my top 3 favourite dishes.
Glutinous rice is used to make ‘Mochi’ and it has sticky and rubbery texture. My mother used to make this ‘Okowa’ using a large steamer. The texture of her steamed ‘Okowa’ is quite elastic and rubbery.
I don’t use the steamer. I use my rice cooker. It is much easier and the result is good enough for me. The only problem of this ‘Okowa’ is too yummy and I always end up eating too much!
Elements and spices that should be Prepare to make Chicken ‘Okowa’ Glutinous Rice:
- 2 cups (*180 ml cup) Glutinous Rice *short grain preferred
- 1 cup (*180 ml cup) Japanese Short Grain Rice
- 2 Chicken Thigh Fillets *about 250g
- 1 tablespoon Sake
- 1 pinch Salt
- 80 g Bamboo Shoots (I use canned cooked Bamboo Shoots.) *sliced
- 1-2 teaspoons Soy Sauce
- 1/2 Carrot *about 80g
- 5-6 Shiitake *about 80g
- Toasted Sesame Seeds for topping
- Spring Onion for topping *finely sliced
- Soup
- 2 cups (500 ml) Chicken or Dashi Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
- 2 tablespoons Soy Sauce
- 1 tablespoon Mirin
Steps to make to make Chicken ‘Okowa’ Glutinous Rice
- Wash Glutinous Rice and Regular Short Grain Rice together and drain well.
- Cut Chicken into 2cm size and place in a bowl. Add Sake and a pinch of Salt and massage, set aside.
- Place drained Bamboo Shoots in a bowl, add Soy Sauce and marinate while you are preparing other vegetables.
- Cut Carrot in half lengthways and slice 3 to 4 mm thick. Slice Shiitake. If you use dried Shiitake, they must be well rehydrated.
- Make soup by mixing all the ingredients.
- Place Chicken pieces in the rice cooker’s inner pot, cover with well-drained Rice, place Bamboo Shoots, Carrot and Shiitake slices over the Rice evenly. DO NOT MIX. Gently pour the soup.
- Press the Cook/Start button. When the rice is cooked and steamed, mix to combine.
- Sprinkle with some Toasted Sesame Seeds and chopped Spring Onions and enjoy.
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