Using generous amount of ginger makes the dish nicely aromatic and savory
Chicken Ginger Rice
Tori Shoga Gohan
8 oz (240 g) chicken thigh (boneless and skinless), cut into small cubes
2 tablespoons sake
1.5 tablespoons light-color soy sauce (“usukuchi shoyu”)
1/2 tablespoons fish sauce (“nampla”)
2 rice-cups (360 ml) short grain rice, rinsed and drained
1 1/4 cups (300 ml) dashi stock (can be substituted with chicken stock or vegetable stock)
1 teaspoon sesame oil
1 oz (30 g) peeled ginger, sliced into needle thin (1″ long)
1 scallion, thinly-sliced crosswise
some toasted white sesame seeds
- In a bowl, combine the chicken, sake, soy sauce, and fish sauce. mix well by hand. Cover tightly with a plastic and let the chicken marinade in the refrigerator for 30 minutes.
- Meanwhile, in “Kamado-san”, combine the rice, dash stock, and sesame oil. Let the rice soak for 20-30 minutes.
- Spread the ginger over the rice. Add the chicken with the marinade liquid and spread on the top. (Picture A and B)
- Cover “Kamado-san” with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid. If you want the nice crust (“okoge”) on the bottom cook for extra 1-2 minutes.
- Turn off the heat and let Kamado-san rest (with both lids on) for 20-30 minutes.
- Uncover and fluff the rice. Garnish with some scallion and sesame seeds. (Picture C)
About the measurements used in our recipes:For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
For other measurements, standard US measures are used.
1 cup = 240 ml
1 oz = 30 g
1 in. (1") = 2.5 cm