Recipe adapted from NoobCook.
Ingredients:
- 4 chicken thigh (skin removed and cut into cubes)
- 1 can of button mushrooms (diced)
- 3 to 4 florets of broccoli (cut into smaller florets)
- 2 cups of short grain / Japanese rice (based on measuring cup for rice cooker)
- 3 to 5 cloves of garlic (skin removed)
- Chicken stock
- Grated mozzarella cheese
- 1 can of Campbell cream of mushroom soup
- Salt
- Black pepper
- Butter
- 1 tablespoon cooking Sake
- Parsley flakes
Preparation:
- Wash rice till water runs clear and pour rice into rice cooker.
- Add chicken stock till slightly below water level as indicated on rice cooker for 2 cups of rice.
- Melt butter in pan and par-cook chicken with mushroom. Season with salt, black pepper, and Sake. Give a quick stir and turn off the heat, ensuring that chicken remains partially cooked.
- Transfer chicken and mushroom into rice cooker and mix well with rice. Top with garlic and set the rice to cook.
- In the meantime, boil broccoli over a pot of boiling water and season with some salt. Remove broccoli and drain off excess water. Set aside for later use.
- Once the rice is cooked, remove garlic.
- Add in broccoli to rice and stir to combine.
- Scoop rice into baking dish, spread the top evenly with cream of mushroom soup, followed by mozzarella cheese.
- Sprinkle with parsley flakes.
- Bake in oven at 200 degree Celsius on top rack until the top turns golden brown.
Number of Servings: 4
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