Gomoku maze gohan (steamed rice with vegetables and chicken)

September 19, 2015 (Last Updated: January 11, 2019)

TO DRINK: Kumkani Lanner Hill Sauvignon Blanc 2008’s luscious asparagus and pea notes will match the chicken.

Gomoku maze gohan (steamed rice with vegetables and chicken)

Serves: 4
Cooking Time: 1 hour 10 mins

Ingredients

  • 2 – 3 pieces dried shiitake mushrooms
  • 400g (2 cups) medium-grain sushi rice
  • 500ml (2 cups) water
  • 15ml (1 tbsp) grapeseed oil, plus extra for frying
  • 200g deboned chicken thighs, diced
  • 1 carrot, peeled and thinly sliced
  • 5ml (1 tsp) white sugar
  • 15ml (1 tbsp) mirin
  • 15ml (1 tbsp) soy sauce
  • 15ml (1 tbsp) sesame oil
  • 1 large egg

Instructions

1

Soak the shiitake mushrooms in cold water for 30 minutes. Drain, reserving the water, and slice the mushrooms.

2

Rinse the rice in repeated changes of cold water until the water runs clear. Drain. Combine the rice and water in a pressure cooker and bring to the boil after the pressure has started. Leave for 5 minutes, then remove from the heat and let the rice stand for 10 minutes. Release the pressure and stir the rice with a big spoon.

3

Heat the oil in a saucepan and stir-fry the chicken until it turns brown. Add the carrot and mushrooms.

4

Add the sugar, mirin and soy sauce. Add 60ml – 125ml (¼ cup – ½ cup) of water from the shiitake mushrooms. Simmer for 15 – 20 minutes. Stir through the sesame oil.

5

Heat a little oil in a non-stick frying pan. Whisk the egg in a bowl, then pour it into the pan. Turn it with a spatula when half cooked. Drain on paper towels and leave to cool, then slice it thinly.

6

Place the steamed rice in a large bowl and slowly fold in the vegetable mix. Mix gently, garnish with the sliced egg and serve.

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