Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken & gobō takikomi gohan. It is one of my favorites. This time, I am going to 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 simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Chicken & Gobō Takikomi Gohan is something that I’ve loved my entire life. They’re fine and they look wonderful.
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.
To begin with this recipe, we must prepare a few components. You can cook 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
- Make ready 100 g Gobō (Burdock Root)
- Make ready 1 small piece Ginger *sliced into fine strips
- Make ready 100-150 g Shimeji
- Get 1-2 teaspoons Sesame Oil OR Vegetable Oil
- Make ready 2 tablespoons Soy Sauce
- Make ready 2 tablespoons Sake (Rice Wine)
- Take 1 tablespoon Mirin
- Take 2 cups (*180ml cup) Japanese Short Grain Rice
- Take Water
- Prepare 1/2 teaspoon Salt
- Take 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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