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Evening cafeteria

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Ingredients

Chicken thigh : 1 sheet
米 : 2合
にんにく : 2片
(A) Sesame oil : 小さじ1
(A) Chicken bone soup base : 小さじ1
(A) Soy sauce : a little
spring onion (white part) : about 3cm
(B) salt : 少々
(B) Oyster sauce : 小さじ1
(B) Vinegar : 小さじ1
(B) grated garlic : 少々
(B) grated ginger : 少々
(B)しょうゆ : 大さじ1と1/2
(B)砂糖 : 大さじ2
(B)レモン汁 : 適量
(B)ごま油 : 適量
レモン : 適量
パクチー : 適量
spring onion (green part) : about 5cm

Time required

60minutes

Procedure

1) make preparations 00:36
Dry the chicken thighs with kitchen paper.
Make a cut in the thick part, sprinkle salt (not listed) and black pepper (not listed) on the surface, and leave for 10 minutes.
2) grind rice 01:06
Rinse the rice and soak it in water for about 10 minutes.
3) cut ingredients 01:46
Grate the garlic and ginger.
4) 炊飯する 02:13
Drain the water from Step 2, transfer to the rice cooker, and add water (not listed) to the second level.
Add green onion (green part), garlic and ginger.
After adding (A), place the chicken thighs on top and cook in the cooking mode.
5) タレをつくる 03:18
Finely chop the spring onion (white part) and put it in a container.
Add (B) and mix.
6) 仕上げる 04:30
Remove the chicken thighs and green onions from the rice cooker.
Mix the rice and put it on a plate.
Cut the chicken thighs into bite-sized pieces and place them on top of the rice.
Pour the sauce over the chicken thighs and add lemon and coriander to complete.

Point

・If your rice cooker does not have a cooking mode, use normal rice cooking.
・If you don't like coriander, you can use other flavored vegetables instead.
・It is good to chop green onion (green part) and add it to miso soup.
・Lime can be substituted for lemon.
・If you add red vegetables such as mini tomatoes, the color will be even better.