Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken & gobō takikomi gohan. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). Chickens are one of the most common and widespread domestic animals. Перевод слова chicken, американское и британское произношение, транскрипция, словосочетания, примеры использования. chicken [ˈtʃɪkɪn]Существительное. chicken / chickens. (Received Pronunciation, General American) enPR: chĭk'ĭn, IPA(key): /ˈt͡ʃɪkɪn/. From Middle English chiken (also as chike > English chick), from Old English ċicen, ċycen ("chicken"), of uncertain origin. Войти.
Chicken & Gobō Takikomi Gohan is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken & Gobō Takikomi Gohan is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Take 200 g Chicken Thigh Fillets *cut into small pieces
- Take 100 g Gobō (Burdock Root)
- Prepare 1 small piece Ginger *sliced into fine strips
- Get 100-150 g Shimeji
- Prepare 1-2 teaspoons Sesame Oil OR Vegetable Oil
- Prepare 2 tablespoons Soy Sauce
- Take 2 tablespoons Sake (Rice Wine)
- Take 1 tablespoon Mirin
- Get 2 cups (*180ml cup) Japanese Short Grain Rice
- Take Water
- Make ready 1/2 teaspoon Salt
- Get 1 Spring Onion *finely chopped
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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.
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