Rice with Chicken and Vegetables

It is convenient to cook a large amount and to freeze single servings.
Photos: 1996/10/28 , Made on: 1997/09/14

Reference books :
  • [KYOU NO RYOURI] 1990 November issue p.79 NIHON HOUSOU KYOUKAI
  • Orange Page Cooking GOHON NO HON p.12 SPRING (1991)

  • The amount of ingredients depends on the reference books. It's totally up to you, after all. So is the size. A reference from the NHK book is that it's easy to use a food processor for cutting ingredients. But we don't have one. (I fervently hope to buy Cuisinart someday, but not yet) Another reference from Orange page suggests to cut ingredients into big pieces like 1.5 cm dice for chicken. I prefer the Orange Page's style. And also there are two types of cooking styles.

    One of them is to cook ingredients separately and then mix with cooked rice, the other is to cook ingredients and rice together. I think both of them are fine. If you cook this for lunch-boxes, of course to cook them together is easier.

    Generally the hard ingredients(like burdock root and carrot)are cooked together and the soft ingredients (like mushrooms)are cooked separated is best known. If you cook and keep frozen single servings, put them in a rice cooker and turn on the switch. About 4 Goes of rice needs 300-350g ingredients.

    Ingredients 3 times (4 goes rice and 300-350g ingredients for one time)

  • 400g chicken thigh (without bone)
  • 2 Gobou (burdock root)
  • 2 carrots
  • One bunch(about 10) of dried Shiitake-mushrooms
    * soak them in water at least 1 hours then, reserving water
  • 1/2 Renkon (lotus root)
  • 1/2 Takenoko (bamboo)
  • 1 Kon-nyaku (wild potato jelly)
  • 3-4 tablespoons soy-sauce
  • 1-1.5 teaspoons salt
  • 3-4 tablespoons Sake

  • To cook


    Preparing ingredients

    To add anything from your frige is a good point for cooking Takikomi-gohan (any kind of rice with vegetables and meat or fish). But it's important to add chicken and Shiitake-mushrooms.

    Renkon(lotus root) is an optional. I think the necessary ingredients are chicken, Shiitake-mushrooms, carrot and burdock root. Chop all ingredients into very small pieces as you like.
    Put chopped burdock, lotus and Kon-nyaku into plenty of water for about 5-10 minutes. And drain them off. And then boil them for a few minutes.


    Heat oil in a skillet, saute chicken and add the hard ingredients. Keep frying them well, and then add Sake, soy-sauce and salt. Then don't forget to add the stock of dried black-mushrooms.
    * Hoshi-shiitake(dried black-mushrooms) must be soaked in water for at least 1-2 hours before cooking.
    It seems that the gradients are kind of watery, but it is fine like the left picture. Continue to fry till most of the liquid is gone and ingredients are the texture you desire.


    About 4 goes of rice need 300-350g ingredients. Add the ingredients on washed rice in a rice cooker and turn on the switch. Then you can adjust soy-sauce and Sake as you like. I usually cook till the seasoning of the ingredients has thicken a little and to add 2 tablespoons soy-sauce and 2 tablespoons Sake when the rice is cooked.

    If I have enough time for preparing Dashi-soup (Japanese basic stock),the taste is more savory than when using water. Then I lightly season it.
    After rice is cooked, ingredients are in the center of the rice, remove them into a big bowl or something, and stir lightly.

    Contents copyright 1997 Mitsuo Sugawara
    Translater: PB