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Rice

Rice

Herb Chicken Donburi Style

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Ingredients (Serves 4)
[for shimeji mushroom rice]
*200g shimeji mushrooms
*2 cups / 400ml white rice
*1 - 1 1/2 tbsp salt
*1 tbsp sake
*water

[for herb chicken]
*2 chicken thighs
*1 garlic clove
*1/4 onion (finely chopped)
*1/2 cup / 100ml red wine
*1/2 cup / 100ml soy sauce
*2-3 stalks of basil
*2-3 sprigs of rosemary
*2 zucchini
*2 green peppers
*2 red peppers
*3-4 tbsp olive oil
*salt and pepper

1 Add water to the sake until it reaches two cups in a measuring cup. Dissolve the salt. Put the rice in a pot and pour the mixture into it.

2 Cut the stem of sihimeji mushrooms and add it in the pot over the rice and bring to a boil over a high heat. When it starts to boil, turn down the heat to low, put on the lid and let it cook for 12 minutes. Turn off the heat, and let it stand for 10 minutes, making sure not to open the lid.

3 Combine the red wine and soy sauce in a bowl, and add the basil and rosemary to make the marinade.

4 Cut the zucchni, green peppers and red peppers into bite-sized pieces.

5 Cut the chicken thighs into the same size as the vegetables.

6 Sprinkle salt and pepper on the chicken and mix lightly. Combine three tablespoons of the marinade and chopped onion in a bowl, put the chicken in it to toss and let it soak for 10 minutes.

7 Heat some olive oil in the frying-pan and fry the zucchini, green peppers and red peppers, and season with salt and pepper. Put the cooked vegetables into a bowl, and using the same frying-pan, fry the crushed garlic with some more olive oil. When the garlic releases its aroma, add the chicken. Turn the chicken over when its skin becomes crispy brown. Put the vegetables back in the pan, add the remaining marinade, and stir-fry.

8 Serve the shimeji rice in individual serving bowls and place chicken on top.

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