チキンライス(海南鶏飯)｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし

Put chicken thigh and (A) in a pan.
Boil over high heat and then remove the lye.
Cover and simmer on low heat for 15 minutes to remove the soup stock.

Cut the Japanese ginger and white onion into small pieces, soak them in water, and then drain them.
Cut the perilla into julienne and the cilantro into bite-sized pieces.

Put (C) in a pan and heat it. When it boils, turn off the heat.

Take out the chicken thigh of 1 and strain the soup stock.
Wrap chicken thighs.

Put raw rice (not washed), 300 ml of soup stock of 4, and salad oil in a pan and heat over high heat.
When it boils, mix, cover and cook over low heat for 12 minutes, turn off the heat and steam for 5 minutes.
While steaming, put chicken thighs in a pan and warm.

Put (B) and 3 (half amount) in a bowl and mix.

Serve 5 rice, cut chicken thighs, and 6 condiments on a warm plate.
Completed with the remaining sweet chili sauce.