Easiest Way to Prepare Ultimate Chicken Rice from Amami-Oshima

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Easiest Way to Make Ultimate Chicken Rice from Amami-Oshima. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Rice from Amami-Oshima, 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 Chicken Rice from Amami-Oshima 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 Chicken Rice from Amami-Oshima is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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.

This is a regional speciality from Amami-Oshima (the south of Japan). I tried to recreate what I had at a restaurant. You can get pickled papaya online but the postage is quite a lot. You can use takuan daikon pickles instead. You can buy dried orange peel at a Chinese ingredient shop. Alternatively you can dry the peel of mikan citrus and keep in the freezer until needed. Use at least the number of chicken carcasses as mentioned. You may find recipes using Japanese leek, ginger, soy sauce or mirin but personally I like it seasoned only with salt. This beautiful amber-coloured soup warms you up. Use any leftover for the next day's breakfast. Recipe by necomanju

Ingredients and spices that need to be Make ready to make Chicken Rice from Amami-Oshima:

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

Steps to make 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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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Perfect Chicken Rice from Amami-Oshima. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!