炊き込みご飯（鶏五目おこわ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Wash the dried shiitake mushrooms (not listed) and put them in a bowl.
Add water (not listed), wrap, and leave aside for 1 to 2 hours.

Grind sticky rice.
Put it in a rice cooker, add water (not listed) and let it sit for 30 minutes.

Peel the carrots and cut them into thin pieces.
Scrape the skin off the burdock root with the back of a knife and cut into pieces.
Cut the fried tofu in half lengthwise, then cut the short side into 5mm-wide strips.
Remove the skin, excess fat, and sinew from the chicken thighs and cut into small bite-sized pieces.
Drain the dried shiitake mushrooms that were rehydrated in step 1. (Keep the reconstituted soup aside.)
Remove the stems and cut into 5mm-wide slices. Cut off the bottom of the stem and slice.

Add sesame oil to a frying pan and heat it.
When the frying pan is hot, add the chicken thighs, carrots, burdock root, dried shiitake mushrooms, and fried tofu in that order and stir-fry over medium heat.
Add (A) and fry for 1 minute, stirring well.
Add (B) and fry for another minute, stirring well.
Turn off the heat and let it cool.
Once cooled, drain the ingredients into a colander and separate the ingredients and the soup.

Discard the water from step 2.
Add the dried shiitake mushroom soup from Step 3 to the rice cooker.
Add the juice from stir-frying the ingredients in step 4.
Add water (not listed) to the rice cooker's 2 cup mark.
Add the ingredients from step 4.
Cook rice.

炊飯が終わったら、よく混ぜる。
器に盛り付けて完成。