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Chicken and Ume Ponzu Mixed Rice

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 60 Min
  • 3 Porzioni
  • $5

INGREDIENTI

  • Grains

    • 🍚 1 cup of soaked rice

  • Protein

    • 🍗 100g of chicken breast

  • Vegetables

    • 🍄 100g of enoki mushrooms
    • 1 myoga

  • Condiments

    • 🍑 2 umeboshi (pickled plums)
    • 1 tbsp of ponzu soy sauce

  • Liquids

    • 💧 Water as needed

PASSI

1

Cut the chicken into small bite-sized pieces.

2

Slice the myoga thinly after halving it lengthwise. Trim the enoki mushrooms and cut them into thirds. Remove the pits from the umeboshi.

3

In the rice cooker, combine the soaked rice, ponzu soy sauce, and water up to the 1-cup mark. Mix well and level the rice. Add the chicken, enoki mushrooms, and umeboshi (torn into pieces) on top. Cook as usual.

4

Once cooked, add the sliced myoga and mix gently.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 15g
    Proteine
  • 35g
    Carboidrati
  • 3g
    Grassi

💡 Suggerimenti

For a richer flavor, you can use chicken thighs instead of chicken breast.Serve with a side of miso soup for a complete Japanese meal.Leftovers can be stored in the fridge and reheated for a quick meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.