Mixed Rice with Chicken and Burdock (Tori Meshi)
Mixed Rice with Chicken and Burdock comes with the delicious sweet-soy flavour of chicken and burdock. A touch of garlic flavour makes this rice dish unique for a Japanese dish. It is so flavoursome that you won’t need any other dishes to go with it. See the video.Cook Time does not include the time to cook rice.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 200 g chicken thigh fillets ((note 1))
- 30 g chicken skin ( finely chopped (note 2))
- 150 g burdock
- 670 g freshly cooked rice ((note 4))
- 1 tbsp sugar
- 2 tbsp cooking sake
- 22/3 tbsp soy sauce
- 1 tsp garlic (grated)
Instructions
- 1
Heat a frying pan over medium heat.
- 2
Put chicken skin into the pan and sauté for a few to several minutes to get the oil out of the skin.
- 3
When the chicken skin pieces become brown and crispy, transfer the skin bits to a plate.
- 4
You need about 1 tablespoon of oil in the pan. If not sufficient, supplement with oil. If too much, remove excess oil.
- 5
Put the chicken pieces into the pan and sauté until the surface of the chicken pieces become whitish.
- 6
Add the burdock to the pan and sauté for 3-5 minutes until the edges of the burdock pieces start browning.
- 7
Add the Flavouring ingredients to the pan and stir well ensuring that every chicken and burdock piece is coated with the sauce.
- 8
Add the skin bits (optional) and continue cooking for a few minutes until the liquid almost evaporates (note 5).
- 9
Turn the heat off.
- 10
Put the hot cooked rice in a large bowl, then add the chicken and burdock mixture to the rice.
- 11
Mix well in a cutting motion using a spatula, ensuring that chicken and burdock pieces are mixed evenly and the rice grains are coated a light brown colour with no white patches.