Recipe of Award-winning Rice with Sweet Potato and Chicken
Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning Rice with Sweet Potato and Chicken. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rice with Sweet Potato and Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rice with Sweet Potato and Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rice with Sweet Potato and Chicken is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Rice with Sweet Potato and Chicken using 13 ingredients and 7 steps. Here is how you can achieve it.
I had a lot of sweet potato so I made this dish with plenty of ginger and chicken to warm myself up. By adding roughly chopped ginger, you will enjoy a crunchy texture in the finished dish. Recipe by Mana mama
Ingredients and spices that need to be Take to make Rice with Sweet Potato and Chicken:
- 360 ml White rice (uncooked)
- 150 grams Sweet potato
- 150 grams Chicken thighs
- 2 tsp ※Sake (for marinating chicken)
- 2 tsp ※Soy sauce (for marinating chicken)
- 1 tsp ※Sugar (for marinating chicken)
- 1 sheet Kombu seaweed (5 x 5 cm)
- 30 grams Ginger
- 2 tbsp ○Sake
- 1 tbsp ○Soy sauce
- 1 tsp ○Sugar
- 10 grams Butter
- 1 tsp Black sesame seeds
Instructions to make to make Rice with Sweet Potato and Chicken
- Rinse the rice and drain in a colander.
- Wash the sweet potato and cut into 1.5 to 2 cm quarter slices. Soak in plenty of water for several minutes and drain in a colander.
- Cut the chicken into 1.5 cm cubes. Peel the ginger and chop roughly.
- Mix the chicken, the ※ ingredients and 1/3 of ginger together. Rub well and leave to stand for about 10 minutes. Reserve the marinade to use at step 5 later.
- Put the rice, the ○ ingredients and the step 4 chicken marinade into the rice cooker. Cover with water to fill up to the line indicating enough water to cook 2 cups of rice. Add the rest of the ginger and stir well. Place the konbu seaweed on top.
- Bury the sweet potato chunks under the rice and put in the chicken and butter. Press start to cook the rice.
- After it's cooked, remove the konbu seaweed. Add 1/2 of the whole sesame seeds and crush the rest with your fingers before adding. Stir the rice evenly.
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