Rice With Sweet Potato And Chicken Recipe by cookpad.japan
Rice with Sweet Potato and Chicken Cooking Instructions 1 Rinse the rice and drain in a colander. 2 Wash the sweet potato and cut into 1.5 to 2 cm quarter slices. Soak in plenty of water for several minutes and drain in a colander. 3 Cut the chicken into 1.5 cm cubes. Peel the ginger and chop roughly. 4 Mix the chicken, the ※ ingredients and 1/3 of ginger together. Rub well and leave to stand for about 10 minutes. Reserve the marinade to use at step 5 later. 5 Put the rice, the ○ ingredients and the step 4 chicken marinade into the rice cooker. Cover with water to fill up to the line indicating enough water to cook 2 cups of rice. Add the rest of the ginger and stir well. Place the konbu seaweed on top. 6 Bury the sweet potato chunks under the rice and put in the chicken and butter. Press start to cook the rice. 7 After it's cooked, remove the konbu seaweed. Add 1/2 of the whole sesame seeds and crush the rest with your fingers before adding. Stir the rice evenly. 1 Rinse the rice and drain in a colander. 1 Rinse the rice and drain in a colander. 2 Wash the sweet potato and cut into 1.5 to 2 cm quarter slices. Soak in plenty of water for several minutes and drain in a colander. 2 Wash the sweet potato and cut into 1.5 to 2 cm quarter slices. Soak in plenty of water for several minutes and drain in a colander. 3 Cut the chicken into 1.5 cm cubes. Peel the ginger and chop roughly. 3 Cut the chicken into 1.5 cm cubes. Peel the ginger and chop roughly. 4 Mix the chicken, the ※ ingredients and 1/3 of ginger together. Rub well and leave to stand for about 10 minutes. Reserve the marinade to use at step 5 later. 4 Mix the chicken, the ※ ingredients and 1/3 of ginger together. Rub well and leave to stand for about 10 minutes. Reserve the marinade to use at step 5 later. 5 Put the rice, the ○ ingredients and the step 4 chicken marinade into the rice cooker. Cover with water to fill up to the line indicating enough water to cook 2 cups of rice. Add the rest of the ginger and stir well. Place the konbu seaweed on top. 5 Put the rice, the ○ ingredients and the step 4 chicken marinade into the rice cooker. Cover with water to fill up to the line indicating enough water to cook 2 cups of rice. Add the rest of the ginger and stir well. Place the konbu seaweed on top. 6 Bury the sweet potato chunks under the rice and put in the chicken and butter. Press start to cook the rice. 6 Bury the sweet potato chunks under the rice and put in the chicken and butter. Press start to cook the rice. 7 After it's cooked, remove the konbu seaweed. Add 1/2 of the whole sesame seeds and crush the rest with your fingers before adding. Stir the rice evenly. 7 After it's cooked, remove the konbu seaweed. Add 1/2 of the whole sesame seeds and crush the rest with your fingers before adding. Stir the rice evenly. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Scampi Frozen peanut butter banana pie Spritz Cookies Mash Potato Puffs stir fry noodles Chicken Scampi Frozen peanut butter banana pie Spritz Cookies Mash Potato Puffs stir fry noodles Carrot Cake Brown Sugar Karintou (Sweet Deep-Fried Brown Sugar Snacks) Salmon & Chinese Cabbage Milk Soup Easy Foil Baked Haddock Pork Tenderloin & Apple Sauté Sierra Mist Berry Bubble Basil Chicken Piccata with Grainy Mustard Hot And Sassy Corn Bread Authentic Mapo Tofu Restaurant-style California Roll Carrot Cake Brown Sugar Karintou (Sweet Deep-Fried Brown Sugar Snacks) Salmon & Chinese Cabbage Milk Soup Easy Foil Baked Haddock Pork Tenderloin & Apple Sauté Sierra Mist Berry Bubble Basil Chicken Piccata with Grainy Mustard Hot And Sassy Corn Bread Authentic Mapo Tofu Restaurant-style California Roll