Recipe

Steamed Chicken and Bamboo Shoot

Steamed Chicken and Bamboo Shoot ※JBX-A only

162 kcal per serving

Ingredients

  • [The amount shown in the picture is for a 10-cup Cooker.]
  • 1. Chicken thigh ………… 4-1/4oz（120g）
  • 2. Bamboo shoot（boiled） ………… 2-1/8oz（60g）
  • 3. Corn starch ………… As needed
  • Marinade （4.～7.）
  • 4. Soy sauce ………… 3/4 tablespoon
  • 5. Mirin ………… 1 tablespoon
  • 6. Sake（rice wine） ………… 1 tablespoon
  • 7. Sugar ………… 3/4 teaspoon
  • 8. Green onion ………… As needed
  • 9. Shichimi（seven-flavor chili pepper） ………… As needed
  • 1. Chicken thigh ………… 8-1/2oz（240g）
  • 2. Bamboo shoot（boiled） ………… 4-1/4oz（120g）
  • 3. Corn starch ………… As needed
  • Marinade （4.～7.）
  • 4. Soy sauce ………… 1-1/2 tablespoons
  • 5. Mirin ………… 1 tablespoon
  • 6. Sake（rice wine） ………… 1 tablespoon
  • 7. Sugar ………… 1-1/2 teaspoons
  • 8. Green onion ………… As needed
  • 9. Shichimi（seven-flavor chili pepper） ………… As needed

How to make

  1. Slice the chicken thigh into 2-1/3 inches（ 6cm） × 2/5 inch（ 1cm） pieces.
    Slice the bamboo shoots along the fibers into 2-1/3 inches（ 6cm） × 1/5 inch（ 0.5cm） pieces.
  2. Soak 1 in the marinade and refrigerate it for at least 15 minutes.
  3. Drain and remove excess marinade and coat with corn starch.
  4. Stack the healthy cooking plate on the cooking plate and layer the chicken thigh
    and bamboo shoots alternately.
  1. Put the washed rice and water in the inner pot and
    set it in the rice cooker.
  2. Insert 4 in the inner pot, select the “Synchro-Cooking” menu,
    and press the [Start] key.
  3. Chop the green onions.
  4. When cooking is complete, place the dish on a serving plate and
    sprinkle with 7.
  5. Serve the dish with shichimi（ seven-flavor chili pepper） on the side as desired.

Tip

Shichimi（ seven-flavor chili pepper） is a Japanese traditional seasoning. Chili powder can be used in place of shichimi.

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