Tori Meshi (Chicken Rice)

Mrs. Kyuro Okazaki

Servings 8-10

Wash and soak 4 cups of rice for 1 hour or longer. Meanwhile, make chicken stock using 8 cups water and bones from the fryer (saving meat for gu). Boil down to 6 cups of stock.

GU: (ingredients)

• 1 cup sliced chicken meat
• 3/4 cup matsutake (mushroom)
• 3/4 cup takenoko (bamboo shoots)
• 1 carrot

Slice above ingredients into fine strips. Sauté chicken in chicken fat. Add takenoko and matsutake and cook 2 minutes. Combine mushroom liquid, 2 tablespoons sake, and chicken stock to make 1 cup liquid. Add this to chicken mixture with 3 tablespoons sugar and cook 5 minutes. Then add 1½ teaspoons salt and 3 tablespoons shoyu and cook until well seasoned. Add carrots and dash of gourmet powder a few minutes before removing from heat.

RICE:

Measure 4½ cups stock into a large sauce pan and bring to a boil.

• 2 tablespoons sake
• 2 tablespoons sugar
• 2 teaspoons salt
• 3 tablespoons shoyu
• Dash of gourmet powder

Drain the soaked rice and add to boiling stock, stir, cover, and bring to boil. Lower heat and steam for 15 minutes. Add the cooked ingredients on top of rice and steam for 10 minutes more. When ready to serve, add Chinese peas or fresh frozen peas which have been parboiled. Gently mix to evenly distribute the gu with the rice. Serve rice hot.