Recipe of Award-winning Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can have Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms using 11 ingredients and 4 steps. Here is how you cook that.
I had 1 piece of roast chicken left over, so I made it into a pilaf the next day.
Even its bones gave out a savory flavor. You can really taste the flavor of chicken with each bite.
You can use any vegetables that you'd like.
I also recommend adding green peas or mushrooms. Recipe by sachie mama
Ingredients and spices that need to be Prepare to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms:
- 540 ml White rice
- 2 tablespons Salted butter
- 1/2 Onions (finely chopped)
- 1/2 Carrot (diced)
- 50 grams Frozen corn kernels
- 1 packet Shimeji mushrooms (shredded)
- 1 piece of thigh Roast chicken
- 1 Soup stock cube
- 1 tbsp Soy sauce
- 1 dash White pepper
- 1 dash Parsley (dried)
Instructions to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms
- Rinse the rice. Add water to just below the 3 cup level. Let the rice absorb the water for 30 minutes.
- Heat the butter in a frying pan. Stir fry the onion, carrot, corn, and shimeji mushrooms over medium heat. Turn the heat off when they become soft.
- Place the stir-fried veggies, roast chicken, soup stock cube, soy sauce, and pepper on top of the rice, and turn your rice cooker on.
- When done, remove any bones from the chicken and mix everything together. Scatter some parsley to finish.
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