Japanese Chicken Rice

By RecipeTin Japan · 30 min

Ingredients

Instructions

1. Heat a frying pan over low heat. Cook the chicken skin for a few minutes, turning it a couple of times, until about 1 tablespoon of oil has rendered. Remove the skin. If there isn't enough, add oil to make 1 tablespoon.
2. Heat 1 tablespoon of chicken oil (or oil) in a frying pan over medium heat. Sauté the onion until translucent.
3. Add the chicken pieces and sauté for a couple of minutes until they change colour and start to brown.
4. Add the carrot and sauté briefly, then add the mushrooms and cook until wet and wilted. Lower the heat to medium-low.
5. Stir in the tomato ketchup, tomato paste and Worcestershire sauce, coating the chicken and vegetables evenly.
6. Add the salt and mix, then add the butter and stir until melted.
7. Add the rice and mix, breaking up lumps with a cutting motion so every grain is coated in the red sauce with no white patches.
8. Turn off the heat.
9. To serve, press half the rice firmly into a mould or rice bowl, flip it onto a plate, and top with 6 green peas if using. Repeat for the second serving.

Summarized from RecipeTin Japan's video. Watch it for the details.

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