Ginger rice with chicken and leek

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I love savory rice, so when I saw V’s post on her blog: Pork and leek over ginger rice, I decided to make it for lunch. The instructions are quite easy. I ran to the supermarket to buy some ginger, leeks and chicken (couldn’t find pork, so I substitute it with chicken breast). The result was a very fragrant rice and the chicken works well with leeks. It was a delicious lunch. Thanks V.

Serves: 4
Preparation time: 20 mins
Cooking time: 30 mins

Ingredients
Ginger Rice

• 2 cups of uncooked rice
• 15 gr fresh ginger, peeled and chopped
• approx. 2 cups of stock (exact amount depends on the type of rice to cook)
• 1 tablespoon light soy sauce
• 1 tablespoon mirin
• 1 teaspoon cooking sake
• 1/2 teaspoon Salt

Chicken and Leek

• 300 gr chicken breast, slice thinly (I was lazy, so I asked the supermarket guy to slice it for me)
• Salt and white pepper to taste
• 1 tablespoon corn starch
• 1 tablespoon cooking sake (optional)
• 3 stalks of leek, white part only, thinly sliced
• 1/4 cup of stock or water
• 1 teaspoon soy sauce
• 1 teaspoon mirin
• 2 tablespoon oil

Directions:

• Mix chicken, salt, pepper and corn starch in a bowl
• Meanwhile, put rice, ginger, stock, soy sauce, mirin, cooking sake and salt into the rice cooker and cook.
• You can do anything else like browsing or check your email
• When the rice is almost done, heat oil in a pan. Stir fry the chicken until slightly browned before adding cooking sake (if using).
• Add the sliced leek. Stir for 1 minutes. Add the stock, soy sauce, and mirin. Cook further until the leek looks soft. Take a picture and eat immediately while warm.

Tags: Chicken, Ginger, leek

This entry was posted on Wednesday, September 8th, 2010 at 9:24 am and is filed under Japanese, Rice. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.