Recipe Homepage > Main Course > Steamed Rice with Chicken, Mushroom & Kelp
Steamed Rice with Chicken, Mushroom & Kelp
More than 60 min
Ingredients
White Rice Grain300g
Dried Chinese Mushroom4 pcs
Dried Kelp1pc
Chicken Thigh1pc
Carrot30g
Burdock50g
Steps
1.
Remove stems from mushrooms. Wipe kelp with wet towel or kitchen paper. Soak mushrooms and kelp together in water for 1-2 hours. Reserve 300 ml of the soaking water.
2.
After rinsing, soak rice grains in ice-cold water for 2 hours or more.
3.
Cut chicken into bite size. Marinate for 15 minutes.
4.
Remove excess water from mushrooms and kelp. Cut mushrooms, kelp, carrot and burdock into thin strips.
5.
Combine all seasoning ingredients in a small bowl. Set aside.
6.
Strain rice grains and put into Mini Pressure Cooker. Pour in mushroom soaking water until rice is just covered. Arrange vegetable strips and chicken on top of rice. Pour in the mixed seasonings.
7.
Close the cooker lid. Set to “Rice” function.
8.
When the time is up and pressure is released, open the lid. Mix all ingredients with the rice and serve in a rice bowl.
Tips:
If it is hard to find burdock in your area, use lotus root instead.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
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