我家廚房 Christina's Kitchen

五目雞炊飯 Vegetables and Chicken Takikomi Gohan (Rice)

材料 Ingredients

白米 Short grain rice	2	杯 Cup
無骨雞腿肉(切小塊) Boneless chicken thigh (cut small cubes)	1/3	磅 lb (150g)
香菇(切片) Shiitake mushroom (sliced)	6	朵 each
胡蘿蔔(切絲) Carrot (julienned)	1/2	杯 cup
竹筍(切絲) Bamboo Shoot (julienned)	1/2	杯 cup
毛豆仁 Shelled soy bean	1/4	杯 cup
油豆腐包(切條) Fried tofu pouch (cut strips)	4	個 each
蒟蒻塊(切絲) Konnyaku cake (julienned)	1/4	磅 lb (113g)
柴魚湯頭 Bonito Stock	1-2/3	杯 cup
鹽 Salt	1/2	小匙 tsp
淡醬油 Light soy sauce	2+1/2	大匙 tsp

註： 2 杯米等於 2-2/3杯電鍋量杯的米。請依照米的種類自行調整柴魚湯頭的份量。
Note: 2 cups of rice equals to 2-2/3 rice cooker measure cups of rice. Adjust the quantity of bonito soup base according to the type of rice you use.

做法

1.	準備柴魚湯頭，加入1/2小匙鹽和2大匙醬油煮滾後熄火。
2.	白米在水裡泡20分鐘後沖洗一下濾乾。
3.	雞肉用1/2大匙醬油醃10分鐘。蒟蒻和油豆腐包在切之前先在滾水裡泡1分鐘。
4.	將所有材料放進電鍋(米在最下面)，照平常煮白飯的方式煮，煮完後燜20分鐘。 (註﹕也可以在爐子上將湯燒滾後關成小火﹐加蓋繼續用小火煮到飯熟﹐約20分鐘。火關掉再燜10分鐘。

PROCEDURE

1.	Prepare the Bonito Stock. Cook the stock with 1/2 tsp. of salt and 2 tbs. of soy sauce until the salt is dissolved. Turn off the heat.
2.	Soak the rice in water for 20 minutes. Rinse and drain the rice.
3.	Marinate the chicken with 1/2 tbs. of soy sauce for 10 minutes. Blanche the konnyaku cake and tofu pouches in boiling water for 1 minute respectively before you cut them.
4.	Place all the ingredients in a rice cooker (rice at the bottom) and follow the instructions of the rice cooker to cook the rice. (Note: If cooking on a stove top, bring the mixture to a boil then turn down the heat to low. Cover the pot and cook until the rice is done, approx. 20 minutes. Turn off the heat and let it set with lid on for another 10 minutes.).