From Wakiya Yuji's YUJI CHANNEL, here's a chicken drumstick rice pilaf that can be a main dish. Simply marinate the drumsticks and cook them in a rice cooker for a complete meal. The chicken's umami seeps into the rice, and the Japanese chrysanthemum adds a fragrant accent to this exquisite dish. It's a satisfying recipe perfect for busy days.
Ingredients
Main Ingredients (4 servings)
- Rice (approx. 150g per cup) 4 cups
- Chicken Drumsticks 10 pieces
- Japanese Chrysanthemum (Shungiku) 1/2 bunch
- Green Onion (thinly sliced) 1-2 cm
- Ginger (thinly sliced) 1 slice
- Garlic (thinly sliced) 1 slice
- Red Chili Pepper (to taste)
- Grated Garlic 1 tsp
Seasonings
- [A] Salt (to taste)
- [A] Pepper (to taste)
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Oyster Sauce 3 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- Butter 20g
Steps
- Lightly blanch 1/2 bunch of Japanese Chrysanthemum, then separate the leaves and stems and chop them.
- Rinse 10 Chicken Drumsticks and pat them dry thoroughly. Trim off the tips of the drumsticks.
- Season the chicken drumsticks with a pinch of salt and a pinch of pepper.
- In a bowl, combine 1-2 cm of thinly sliced green onion, 1 slice of thinly sliced ginger, 1 slice of thinly sliced garlic, and red chili pepper (to taste).
- Add [A] 1 tbsp of Cooking Sake (Rice Wine), [A] 3 tbsp of Oyster Sauce, [A] 1 tbsp of Soy Sauce, and [A] 1 tbsp of Mirin (Sweet Rice Wine) to the bowl and mix well.
- Mix the marinade with the chicken drumsticks and let it sit for 10-15 minutes. Adjust marinating time based on the size of the drumsticks.
- Add the washed 4 cups of rice to the rice cooker and pour in 700ml of water.
- Add the chopped Japanese Chrysanthemum and 1 tsp of grated garlic to the rice cooker and mix gently.
- Arrange the marinated chicken drumsticks on top in the rice cooker.
- Pour the marinade and 20g of butter into the rice cooker.
- Close the lid and cook using the standard rice cooking mode.
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