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Chicken Rice (Keihan)

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 40 Min
  • 2 Porções
  • $15

INGREDIENTES

  • Rice

    • 🍚 2 bowls cooked rice (400g)

  • Chicken

    • 🍗 3 chicken tenders (150g)
    • 🌰 2 slices ginger
    • 1 tbsp sake
    • 🧂 1/2 tsp salt
    • 1/2 tsp chicken stock powder
    • 💧 700ml water

  • Toppings

    • 4 slices pickled radish
    • Chopped green onion, a pinch
    • Shredded seaweed, a pinch

  • Sweet Soy Shiitake

    • 🍄 3 shiitake mushrooms
    • 1 tbsp sake
    • 1 tbsp mirin
    • 🧂 1 tbsp sugar
    • 1 tbsp soy sauce
    • 💧 50ml water

  • Egg Garnish

    • 🥚 1 egg
    • 🧂 A pinch of salt
    • 1 tsp salad oil

PASSOS

1

Slice shiitake mushrooms and pickled radish into thin strips.

2

Simmer shiitake mushrooms with sake, mirin, sugar, soy sauce, and water until liquid is absorbed.

3

Mix egg with a pinch of salt to create egg mixture.

4

Cook thin egg crepe in a lightly oiled pan, then slice into thin strips.

5

Boil chicken tenders with ginger, sake, and water, then shred into bite-sized pieces.

6

Prepare broth by seasoning chicken cooking liquid with salt and chicken stock powder.

7

Assemble rice bowls with shiitake, egg strips, chicken, and pickled radish.

8

Pour hot broth over rice and garnish with green onion and seaweed.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 30g
    Proteína
  • 50g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh chicken for better flavor.Prepare toppings ahead of time for quicker assembly.Adjust broth seasoning to personal taste.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.