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Composition for Chicken ‘Okowa’ Steamed Glutenous Rice:

1. Make ready 2 cups (180 ml) for cup) Glutinous Rice *short grain preferred
2. Prepare 1 cup (180 ml) - cup) Japanese Short Grain Rice
3. Prepare 2 of Chicken Thigh Fillets *about 250g
4. Need 1 tablespoon of Sake
5. Take - Salt
6. Provide 80 g Bamboo Shoots (I use canned cooked Bamboo Shoots.) *sliced
7. Make ready 1-2 teaspoons - Soy Sauce
8. Get 1/2 of Carrot *about 80g
9. You need 5-6 for Shiitake *about 80g
10. Provide - Toasted Sesame Seeds for topping *optional
11. Make ready of Spring Onion for topping *finely sliced, optional
12. Require - <Soup Ingredients>
13. Give 2 cups (500 ml) of Chicken or Dashi Stock *OR Water 2 cups & Asian Chicken Bouillon Powder 1 teaspoon
14. Give 2 tablespoons of Soy Sauce
15. Make ready 1 tablespoon of Mirin

Chicken ‘Okowa’ Steamed Glutenous Rice making process:

1. Wash Glutinous Rice and Regular Short Grain Rice together and drain.
2. Cut Chicken into 2cm size and place in a bowl. Add Sake and a pinch of Salt and massage, set aside.
3. Place drained Bamboo Shoots in a bowl, add Soy Sauce and marinate while you are preparing other vegetables.
4. Cut Carrot in half lengthways and slice 3 to 4 mm thick. Slice Shiitake. If you use dried Shiitake, they must be well rehydrated.
5. Make soup by mixing all the ingredients.
6. Place well-drained Rice in the rice cooker’s inner pot, place Bamboo Shoots, Carrot and Shiitake slices over the Rice evenly. DO NOT MIX. Gently pour the soup over.
7. Plug the rice cooker in and press the Cook/Start button. When the rice is cooked and steamed, open the lid and toss the rice gently.
8. Sprinkle some toasted Sesame Seeds and chopped Spring Onions over the top and serve.

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