混ぜご飯（鶏めし）｜だれウマ【料理研究家】さんのレシピ書き起こし

Add sesame oil to the frying pan.
Heat over medium heat and add the chicken thighs skin side down.
Cover it with aluminum foil and put a weight on it.
Cook over medium heat until browned.

While washing the burdock root, use the back of a knife to remove dirt.
Whisper the burdock root.
Soak in water (not listed) for about 5 minutes to remove harshness.

When the skin of the chicken thigh meat from Step 2 is browned, take it out.

Put raw rice into the rice cooker.
Add chicken thigh oil.
Add cooking sake (for rice) and kelp.
Add cold water (not listed) up to the 2 go line.
Put the rice cooker into the rice cooker and cook.

Heat 1 frying pan over low heat.
Add the burdock root and stir-fry over low heat to evaporate the moisture.
Cut the chicken thighs into 1 cm cubes and add them to the frying pan.
Add (A) and simmer over low heat until it thickens.

Take out the kelp of 3.
Add 4 and mix to cut.

お茶碗に5を盛って完成。