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Butter Soy Sauce Pilaf With Roast Chicken And Shimeji Mushrooms Recipe

Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms Recipe
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Serving : 6
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Prepare the ingredients before making Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms in your home. Then, follow these steps below to serve Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms for your family or friends.

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

  • 540 ml White rice
  • 2 tablespons Salted butter
  • 1/2 Onions (finely chopped)
  • 1/2 Carrot (diced)
  • 50 grams Frozen corn kernels
  • 1 packet Shimeji mushrooms (shredded)
  • 1 piece of thigh Roast chicken
  • 1 Soup stock cube
  • 1 tbsp Soy sauce
  • 1 dash White pepper
  • 1 dash Parsley (dried)

How to Make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms in your home by yourself.

    Step 1
  • Rinse the rice. Add water to just below the 3 cup level. Let the rice absorb the water for 30 minutes.
  • Step 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.
  • Step 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.
  • Step 4
  • When done, remove any bones from the chicken and mix everything together. Scatter some parsley to finish.
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