Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken & gobō takikomi gohan. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken & Gobō Takikomi Gohan is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Chicken & Gobō Takikomi Gohan is something which I’ve loved my entire life.
Order directly online or download our app and save your time! Enjoy delicious meals & fast takeaway service. A stock can be made from the carcass and turned into a risotto or broth on.
To begin with this recipe, we have to prepare a few components. You can have chicken & gobō takikomi gohan using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken & Gobō Takikomi Gohan:
- Prepare 200 g Chicken Thigh Fillets *cut into small pieces
- Make ready 100 g Gobō (Burdock Root)
- Take 1 small piece Ginger *sliced into fine strips
- Make ready 100-150 g Shimeji
- Take 1-2 teaspoons Sesame Oil OR Vegetable Oil
- Get 2 tablespoons Soy Sauce
- Make ready 2 tablespoons Sake (Rice Wine)
- Make ready 1 tablespoon Mirin
- Make ready 2 cups (*180ml cup) Japanese Short Grain Rice
- Take Water
- Get 1/2 teaspoon Salt
- Prepare 1 Spring Onion *finely chopped
All from home cooks like you, we've got tried and tested recipes for chicken pies, chicken pasta dishes, chicken casseroles and more. The chicken recipes that follow are all regular fixtures in my kitchen. There are easy one-pan wonders like Slow Roasted Garlic and Lemon Chicken, Italian Roast Chicken With Peppers and Olives], [Spanish Chicken with Chorizo and Potatoes, and - of course - One Pan Sage and Onion Chicken and Sausage. If you like a little spice with your chook, may I recommend Curry In A Hurry or Mughlai.
Instructions to make Chicken & Gobō Takikomi Gohan:
- Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Thinly slice it diagonally, OR the common technic to slice Gobō is to shave it as if you were sharpening a pencil with a knife.
- Place the sliced Gobō in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.
- Heat Oil in a frying pan over medium heat, cook Chicken, Gobō, Ginger and Shimeji for a few minutes. Add Soy Sauce, Sake (Rice Wine) and Mirin, and cook for 1 minute and remove from the heat.
- Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
- Place it into the rice cooker’s inner pot and add the liquid from Chicken, Gobō and Shimeji mixture. Add Water up to the 2-cups-marking. Sprinkle with Salt, and spread Chicken, Gobō and Shimeji on top, but do not stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
- Sprinkle with some finely chopped Spring Onion and enjoy.
Chicken recipes are one of the most popular searches on the site and no wonder, it has become more popular as the appetite for red meat dwindles. Chicken's many plus points - its versatility, as well as the ease and speed with which it can be cooked - make it one of the most popular meats around. It's lower in saturated fat than most meats, especially if the skin is removed, and has a high level of good quality protein, as well as B vitamins, iron, copper and selenium. Chicken needs to rest after cooking in the same way as beef, lamb and pork, to allow the juices to settle back into the meat. Carving a chicken is fairly straightforward.
So that’s going to wrap this up with this special food chicken & gobō takikomi gohan recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
