Chicken rice with mozuku

Ingredients [2 servings]
A ・chicken thighs (700g) ・salt (1/2tsp)
・Pepper to taste ・water (3cups)
・fresh ginger (1piece)
・Green part of 1 leek ・Field peas to taste
B ・white rice (2cups) ・mozuku (150g)
・salt (1/2tsp) ・cooking sake (1tbsp)
・iceberg lettuce (1/2head) ・cucumber (1)
・tomato (1) ・leek (1/3)
・fresh ginger, grated (1piece)
・Soy sauce and sweet chili sauce to taste
Rub chicken thighs with salt and pepper. Put water in a deep pot, add chicken thighs, outer skin of ginger, green part of the leek and bring to a boil over high heat.
When the water comes to a boil, lower the heat and skim off the scum and simmer for about 10 minutes. Remove from the heat and let cool covered. Clean field peas and cook in slightly salted boiling water.
Wash rice thoroughly and drain. Add 2 cups of the broth made during procedures 1 and 2, and let rest for 30 minutes. Add cooking sake, salt and mozuku, then cook in a rice cooker.
Cut chicken thighs into 7-8 cm pieces and reheat immediately before serving.
Cut tomato, iceberg lettuce and cucumber into bite-sized pieces.
ut rice, chicken and vegetables on plates and garnish with leek cut into thin strips. Serve with ginger-soy sauce mixture and sweet chili sauce.
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