In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[EX Q]: In a skillet over medium heat, cook and stir corn, onion, celery and garlic in butter for 10 minutes. Stir in pimientos, basil and salt; cover and simmer, stirring often, for 15-20 minutes or until corn is tender.
[EX A]: fresh corn, onion, celery, garlic, butter, pimientos, basil, salt

[EX Q]: Rinse and drain the arugula., Tear the leaves from the stems and discard the stems., Set leaves aside., Cut the tops off the fennel bulb., Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices., Set aside., Heat the oil in a large skillet., Add the scallions and saute until just tender., Stir in the garlic., Add the sliced fennel bulb and continue to saute until the fennel is tender., Add the tomato and cook for about 10 minutes., Season to taste with salt and pepper., Remove from heat., Bring a large pot of salted water to a boil., Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil., Drain the fettuccine., Reheat the sauce., Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top., Serve with Parmesan cheese on the side.
[EX A]: arugula, fennel, extra-virgin olive oil, scallions, garlic, tomato, Salt, fresh fettuccine, Freshly ground Parmesan cheese

[EX Q]: Make the sticky rice--place rice in a bowl with cold water., Rub rice with your hands, draining off water and adding fresh water until water is clear., Place rice and 1 3/4 cups fresh water in a heavy medium saucepan and soak for 45 minutes to 1 hour., Bring rice to boiling over med-high heat., Decrease heat to med-low; cook, covered, for 10 minutes or until tender., Remove from heat and let stand for 10 minutes., In a large skillet heat sesame oil over medium heat., In a small bowl whisk together eggs and the water until combined (season with salt and pepper, to taste, if desired)., Add egg mixture to hot skillet; cook until set, lifting edges so egg mixture flows underneat., Remove skillet form heat., Cover and let stand for 2 minutes., Flip egg mixture out onto cutting board; set aside., Cut chicken into thin bite-size strips., In same large skillet, cook chicken and chicken broth for 3-4 minutes or until chicken is no longer pink., Add mushrooms, bamboo shoots, carrot, 1/4 cup of the scallions, the peas, soy sauce, sake, and sugar., Return mixture to boiling; reduce heat., Simmer, covered, about 5 minutes or until vegetables are tender; taste and adjust seasoning, if needed., To serve, spoon chicken mixture over hot Sticky Rice in large individual bowls., Garnish with remaining scallions., Divide omelet into 4 wedges; add a wedge to each bowl.
[EX A]:
short-grain rice, sesame oil, eggs, water, chicken breasts, chicken broth, shiitake mushroom, bamboo shoots, carrot, scallion, frozen green pea, soy sauce, sake, sugar