Cook The Book: Soy Rice And Chicken

1. 1

   Wash the sushi rice and soak thoroughly in water for half an hour. Put aside.

2. 2

   Soak the dried shiitake mushrooms in 3/4 cup soy sauce. Put aside (soak until soft).

3. 3

   In a nonstick pan, heat 2 tablespoons of oil, then saute the ginger. Quickly add in the chicken pieces with 2 tablespoons of soy sauce (to give the chicken color). Stir-fry until the chicken is cooked. Set aside on a plate and let cool thoroughly; this is important.

4. 4

   Drain the sushi rice of water. Wash the ordinary rice clean and drain of water, too. Remember to drain both rices well.

5. 5

   Using your hand, squeeze the shiitake mushrooms of soy sauce, but mind that you do not waste the soy sauce because it will be used afterward.

6. 6

   In the same nonstick pan, heat 2 tablespoons of oil. Saute the garlic, the the onion, and then the mushrooms.

7. 7

   Put in all the rice, the sushi and the regular, and also the 3 tablespoons of soy sauce. Stir-fry until the rice is evenly coated with oil and soy. Don't take too long in stir-frying the rice (less than a minute).

8. 8

   Pour the rice mixture and the chicken into the rice cooker. Pour in 4 1/2 (rice cooker measuring) cups of water. Also pour in the soy sauce that you used to soak the dried shiitake mushrooms.

9. 9

   Add a dash of salt (only a teeny bit).

10. 10

    Let stand to cool for about 5 minutes or more, all the while stirring to dissipate the heat. Dissipating the heat is important so as not to mess with the gauging system of your cooker.

11. 11

    After cooling, begin to cook the usual way in your rice cooker.

* Per serving · 4 servings · Values may vary.