Gomoku Takikomi gohan – Chicken and Fresh Vegetables with Rice

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Stir-fry Sauce Main courses Poultry Vegetables Rice Japanese Asian Wok recipes Summer

Preparation time: 35 mins

Calorific value (per portion): 2196 kJ / 525 kcal

2 cups of short grain rice
½ cup (Chinese) sticky rice
120 g chicken leg (de-boned)
6 shiitake mushrooms
40 g carrots
40 g black salsify or radish
A little oil
6 runner beans
1 sheet of nori

For the stock:

7 tbsp Kikkoman Stir-fry sauce
1 ½ cups of vegetable or chicken stock

Preparation

Put the short grain rice and sticky rice in a bowl and wash 2-3 times. Place the rice in a sieve and drain well. Cut the chicken into small cubes. Slice the mushrooms, carrots and black salsify into fine strips. Heat up the oil in a pan and fry the chicken at high heat. Add the vegetables and stock and simmer until the vegetables are cooked. Pour the cooking stock through a fine sieve again. Add water in a quantity that is 1.2 times the quantity of the rice.

Put all ingredients in a pot and bring it to the boil. Put the rice, cooked vegetables, chicken and sieved stock into a rice steamer and cook them.

Arrange the rice mixture in a bowl, put cut beans on top and sprinkle with fine strips of nori.