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Chicken Okowa ｜ Koh Kentetsu Kitchen [Cooking Researcher Koh Kentetsu Official Channel]'s Recipe Transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Rice : 2 go
Cutted rice cake : 1 piece
Chicken thigh meat : 1/2 sheet
carrot : 1/3 (about 50g)
Burdock : 1/4 (about 50g)
Shiitake : 2 sheets
Fried tofu : 1/2 sheet
(A) Soy sauce, sake : 1 tbsp each
(A) Sugar : 1 tsp
(B) Sake : 2 tablespoons
(B) Soy sauce, mirin : 2 and 1/2 tablespoons each

Time required

40minutes

Procedure

1) Prepare chicken thighs 01:12
Cut chicken thighs into 2 cm squares and tap lightly. Add the seasoning of (A) and leave it for about 10 minutes to season.
2) Cut cut rice cakes, vegetables and fried tofu 02:16
Cut the rice cake in half vertically and cut it into thin slices. Cut the shiitake mushrooms into thin slices, and cut the carrots into ginkgo biloba. Cut the burdock into thin slices and expose to vinegar water. Cut the fried tofu into small pieces.
3) Cook with a rice cooker 03:33
Put rice in the rice-cooking kiln, add (B) and mix. Add water (not included in the amount) and place the cut rice cake flat. Cook chicken, fried tofu, burdock, shiitake mushrooms, and carrots in that order.
4) Finish 06:24
Once cooked, mix the whole while still warm.

Point

・ A recipe for making rice cakes that are often used during the New Year, which can be easily done with a rice cooker that does not require sticky rice.
・ Cook water less than the 2 go line.
・ Put the fried tofu in a colander and pour boiling water over it to drain the oil.
・ Wash the rice.
・ Season the rice before adding water.
・ When putting in a rice-cooking kiln, start with the strongest ingredients and put them flat.
・ Mixing while warm gives a texture similar to glutinous rice.