Japanese Bamboo Shoot Rice with Chicken

Ingredients:

1 cup calrose rice

2 cups water

120g fresh bamboo shoot (boil, drained and cut into bite-sized pieces)

1 boneless chicken whole leg (cut into bite-sized pieces)

1 tbsp sesame oil

1 tsp dashi seasoning powder

Marinade:

1 tbsp sake

1 tbsp mirin

1 tbsp Kikkoman soy sauce

Garnishing:

Some cilantro

Preparation Instructions:

1. Marinate the chicen pieces with the marinade and set aside for 15 minutes.
2. Wash, rinse and drained the rice and transfer into a rice cooker.
3. Heat up a pan with 1 tbsp sesame oil, add in the marinated chicken pieces. Stir-fry until the chicken color change.
4. Add in bamboo shoot. Stir to combine.
5. Transfer into the rice cooker.
6. Add in 2 cups of water and 1 tsp dashi seasoning powder.
7. Cook as normal. When is ready, leave the lid covered for another 5 minutes.
8. Fluff the rice, scoop up desired portion into a serving bowl, garnish with cilantro and serve.