Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butter soy sauce pilaf with roast chicken and shimeji mushrooms. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. 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 wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook butter soy sauce pilaf with roast chicken and shimeji mushrooms using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms:
- Make ready 540 ml White rice
- Make ready 2 tablespons Salted butter
- Prepare 1/2 Onions (finely chopped)
- Make ready 1/2 Carrot (diced)
- Prepare 50 grams Frozen corn kernels
- Prepare 1 packet Shimeji mushrooms (shredded)
- Take 1 piece of thigh Roast chicken
- Make ready 1 Soup stock cube
- Make ready 1 tbsp Soy sauce
- Prepare 1 dash White pepper
- Prepare 1 dash Parsley (dried)
Steps to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms:
- Rinse the rice. Add water to just below the 3 cup level. Let the rice absorb the water for 30 minutes.
- 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.
- 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.
- When done, remove any bones from the chicken and mix everything together. Scatter some parsley to finish.
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