Recipe of Homemade Chicken Rice from Amami-Oshima


Chicken Rice from Amami-Oshima. Soak the shiitake mushrooms in water to rehydrate. Set the rice cooker timer so that it will be ready when it's time to eat. Bring to a boil and skim off any scum.

Chicken Rice from Amami-Oshima Keihan (Chicken Rice) Chicken is an Amami Oshima specialty, and although it is served in a multitude of ways, a must-try local dish is "keihan" (chicken rice). It's a filling dish with lots of ingredients such as pork rib, onion, mushroom, and carrot. A subtle flavor of small roasted.

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken rice from amami-oshima. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Soak the shiitake mushrooms in water to rehydrate. Set the rice cooker timer so that it will be ready when it's time to eat. Bring to a boil and skim off any scum.

Chicken Rice from Amami-Oshima is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken Rice from Amami-Oshima is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken rice from amami-oshima using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Rice from Amami-Oshima:

  1. {Make ready 720 ml of Uncooked white rice.
  2. {Make ready of Chicken stock:.
  3. {Get 2 of Chicken carcasses.
  4. {Take 4 of litre Water.
  5. {Prepare 1 tbsp of Salt.
  6. {Make ready of Toppings:.
  7. {Get 500 grams of Chicken breast.
  8. {Make ready 5 of Eggs.
  9. {Get 30 grams of Dried shiitake mushrooms.
  10. {Get 1 of 〇Water for soaking dried shiitake mushrooms.
  11. {Take 2 tbsp of 〇Soy sauce.
  12. {Prepare 2 tbsp of 〇Sugar.
  13. {Take 2 tbsp of 〇Mirin.
  14. {Make ready 1 of Pickled Papaya or Takuan Pickled Daikon about 5-cm long plus Chinpi dried orange peel.
  15. {Prepare 1 of Shredded nori seaweed.
  16. {Get 1 of Green onion or scallion.
  17. {Take 1 of Dehydrated goji berries.

While the island's cuisine predictably features amazing seafood, its most popular dish is a chicken-rice mix called keihan. Food and drink Keihan is a popular local dish and literally translates to chicken rice. The basic formula is simple (chicken on a bed of rice covered in chicken broth), but the exact presentation differs across the islands. Usually, keihan will include a mixture of sliced omelet, ginger, green onion, shiitake mushrooms and dried seaweed.

Steps to make Chicken Rice from Amami-Oshima:

  1. Soak the shiitake mushrooms in water to rehydrate. Set the rice cooker timer so that it will be ready when it's time to eat..
  2. Put the chicken carcasses in a 24-cm diameter pot and pour in about 4 litres of water. Bring to a boil and skim off any scum..
  3. Cook slowly for about 1 hour over a low heat. Cut open the chicken breast to an even thickness so it cook through easier. Add the chicken to the same pot as the broth from Step 2..
  4. Slice the shiitake mushrooms and add to a pot with the 〇 seasonings, then boil the sauce down so it's nice and sweet. I think making the seasoning a little bit on the strong side is good for this, so taste and adjust..
  5. Make a thinly sliced Japanese omelet..
  6. Julienne the pickled papayas or takuan into 3-cm lengths. Finely chop the green onion, and grind the dried orange peel until powdered. Rehydrate the dried goji berries by soaking in water..
  7. After the chicken breast has cooked through, remove the skin and shred thinly. If it's too hot to handle use a fork..
  8. After cooking the chicken stock slowly for about 2 hours and it has reduced a little (so it's now richer and tastier) put through a fine sieve over a separate pot..
  9. Put the broth pot over heat and add the salt listed in the ingredients. Check the seasoning and add more salt if necessary. The saltier the stock is the better the resultant dish will be..
  10. Arrange Steps 5, 6 and 7 on a serving plate. Transfer the cooked rice to a wooden rice container (if you have one). Place a pot of the chicken stock over a portable cooker on the table..
  11. How to serve: Put a small amount of cooked rice in a individual bowl. Place the toppings of your choice on top of the rice and pour the chicken stock over. If you put too much rice it will swell up..
  12. Unfortunately, I ran out dried goji berries so I didn't use them this time..
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Hisakura in the northern part of Amami is one of the best-known establishment serving keihan. Amami Oshima (奄美大島, Amami Ōshima) is the largest island in the Satsunan island chain that runs between Kyushu and Okinawa and belongs to Kagoshima Prefecture. The island's climate, beaches, fauna and flora (including mangrove forests and large ferns) make the island characteristically similar to the Okinawan Islands to the south. Amami Oshima attracts with its beautiful beaches dotted. Of course there seafood is very good like the very delicious tuna bluefin, but the most popular and very traditional dish is the chicken keihan, a rice soup with vegetable and chicken slices.

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