Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms
Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, butter soy sauce pilaf with roast chicken and shimeji mushrooms. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have butter soy sauce pilaf with roast chicken and shimeji mushrooms using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms:
  1. Take 540 ml White rice
  2. Make ready 2 tablespons Salted butter
  3. Prepare 1/2 Onions (finely chopped)
  4. Take 1/2 Carrot (diced)
  5. Prepare 50 grams Frozen corn kernels
  6. Take 1 packet Shimeji mushrooms (shredded)
  7. Make ready 1 piece of thigh Roast chicken
  8. Get 1 Soup stock cube
  9. Make ready 1 tbsp Soy sauce
  10. Make ready 1 dash White pepper
  11. Make ready 1 dash Parsley (dried)

Transfer to a plate and repeat with remaining chicken. Spray a little more oil into pan. When the garlic and butter is fragrant, add the mushrooms and saute until glossy, and until any liquid has mostly cooked off. Add the mirin and the soy sauce and stir to combine.

Steps to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms:
  1. Rinse the rice. Add water to just below the 3 cup level. Let the rice absorb the water for 30 minutes.
  2. Heat the butter in a frying pan. Stir fry the onion, carrot, corn, and shimeji mushrooms over medium heat. Turn the heat off when they become soft.
  3. Place the stir-fried veggies, roast chicken, soup stock cube, soy sauce, and pepper on top of the rice, and turn your rice cooker on.
  4. When done, remove any bones from the chicken and mix everything together. Scatter some parsley to finish.

When the garlic and butter is fragrant, add the mushrooms and saute until glossy, and until any liquid has mostly cooked off. Add the mirin and the soy sauce and stir to combine. Turn off the heat until the pasta is ready. Using a pair of tongs, add the al dente pasta to the pan with the mushrooms, along with ½ cup of pasta water. I used the roasted chicken wings and the bones from the whole chicken to make a beautiful chicken stock flavoured with bay leaves, thyme, onion, garlic and carrot and then used that stock to create the broth for the ramen.

So that’s going to wrap this up for this exceptional food butter soy sauce pilaf with roast chicken and shimeji mushrooms recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!