Recipe of Speedy Chilled Chicken Ochazuke (Rice Porridge)
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Favorite Chilled Chicken Ochazuke (Rice Porridge). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chilled Chicken Ochazuke (Rice Porridge), 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 Chilled Chicken Ochazuke (Rice Porridge) 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 Chilled Chicken Ochazuke (Rice Porridge) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can cook Chilled Chicken Ochazuke (Rice Porridge) using 8 ingredients and 4 steps. Here is how you cook it.
To make the chicken easy to consume, I coated the slices in katakuriko.
Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture.
Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice.
This is a variation ofand. For 2 servings. Recipe by commeline
Ingredients and spices that need to be Make ready to make Chilled Chicken Ochazuke (Rice Porridge):
- 1/2 cut Chicken breast meat
- 400 ml Chicken stock
- 2 tbsp Sake
- 1 tbsp Mirin
- 1 ＊ Usukuchi soy sauce, salt
- 1 Roasted sesame seeds, nori seaweed, yuzu pepper paste
- 2 rice bowls' worth Plain cooked rice
- 1 Your choice of vegetables
Instructions to make Chilled Chicken Ochazuke (Rice Porridge)
- Discard the chicken skin and thinly slice the breast meat.
- Lightly coat in katakuriko.
- Put chicken stock soup in a pot, add the ingredients marked with a ＊, boil, add the chicken from Step 2, and remove from heat. Once it cools down, chill in the refrigerator.
- Briskly rinse the cooked rice in water, drain in a strainer, and transfer to a serving bowl. Pour the chilled soup, then top with the chicken, yuzu pepper paste, sesame seeds, and nori seaweed.
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