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Chicken Tender and Shimeji Mushroom Rice

Costo $8.5, ahorrar $12

Fuente: Recommended by CookPal

  • 60 Min
  • 4 Porciones
  • $8.5

INGREDIENTES

  • Grains

    • 🍚 2 cups soaked rice

  • Protein

    • 🍗 2 chicken tenders (100g), diced

  • Vegetables

    • 🍄 1 pack shimeji mushrooms (100g), trimmed
    • 🌱 40g frozen shelled edamame

  • Liquid

    • 💧 Water as needed

  • Seasoning

    • 🧂 2.5 tbsp concentrated soy sauce
    • 1 tbsp sesame oil

PASOS

1

Dice the chicken tenders into 1cm cubes.

2

Trim the root of the shimeji mushrooms and separate them into bite-sized pieces.

3

Add soaked rice, seasonings, and water up to the 2-cup mark in the rice cooker. Mix well and flatten the rice.

4

Place diced chicken and shimeji mushrooms on top of the rice and start the rice cooker.

5

Once cooked, add frozen edamame and gently mix into the rice.

NUTRIENTES

Por 1 porción

🔥

320

Calorías

  • 18g
    Proteína
  • 45g
    Carbohidratos
  • 8g
    Grasas

💡 Consejos

You can substitute shimeji mushrooms with enoki or maitake mushrooms.For a richer flavor, add a pinch of salt or a dash of mirin.This dish pairs well with a side of miso soup.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.