Chicken takikomi gohan (Japanese mixed rice)
Japanese home-style rice cooked in a savory soy and mirin broth with mushrooms, carrots and chicken, so every grain is full of flavor.
- 50 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.06 a serving
- 500 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 cups sushi rice
- 4 oz baby bella mushrooms, sliced
- 1 carrot, cut into thin matchsticks
- 1½ cups rotisserie chicken, chopped
- 2 cups chicken broth
- 2 tbsp mirin
- 2 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 2 tbsp soy sauce
- ½ tsp salt
Each serving has about 500 calories, 22 g protein, 88 g carbs and 6 g fat, and costs about $2.06 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby bella mushrooms? White mushrooms work.
- No chicken broth? Vegetable broth or bone broth works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer, swishing it with your fingers, until the water runs almost clear. Let it 10 minutes.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 10 min
Dolly’s tip: Short-grain rice needs a good rinse. It washes off the starch that would turn it gummy.the mushrooms, cut the carrot into thin matchsticks, and the chicken into small pieces.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Put the rice, broth, soy sauce, mirin and salt in a heavy pot with a tight lid and once.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Lay the mushrooms, carrot and chicken on top of the rice. Don’t them in.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: The rice needs to sit in the liquid to cook evenly, so the toppings stay on top and steam.Bring it over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook 15 minutes.
Low heatTimer: 15 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Take the pot off the heat and leave the lid on for 10 minutes.
Timer: 10 min
Gently the vegetables and chicken through the rice with a spatula, and serve with green onions and sesame seeds.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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