Japanese Ground Chicken Rice

This rice is quick and simple, full of Asian flavours, best for hectic days or winter days, lunch or dinner.

Prep time: 15 mins
Cook time: 30 mins
Yield:  2 to 3 serves

Ingredients:

• 160 gm Japanese rice, about 1 rice cup
• 1 1/4 cups water, for cooking rice (or follow the instructions on the package)
• 120 gm ground chicken meat
• 1 egg
• 2 tsp water
• salt, to taste
• pepper, to taste
• scallion, finely chopped, for garnish

Seasonings for chicken:

• 1½ Tbsp light soy sauce
• 1 Tbsp mirin
• ½ Tbsp sake (Japanese cooking wine)
• 1 tsp freshly grated ginger

Seasonings for rice:

• 2 Tbsp light soy sauce
• sugar, to taste

Method:

1. Rinse rice and drain well. Put the rice and water in a rice cooker. Cook until the rice is done.
2. Mix ground chicken with marinade. Cook in a frying pan over medium-low heat until cooked through. Stir constantly and separate the lumps if any while cooking. Set aside.
3. Whisk egg with water. Season with salt, pepper. Pour the egg onto the pan and cook into a thin cake. Dish up and shred the egg. Set aside.
4. When the rice is cooked and ready, add the chicken, stir in the seasonings. Divide and transfer to serving bowls. Garnish with the shredded egg, scallion. Serve hot immediately.

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