森綠在網絡上看到這道用電飯鍋煮的菜，覺得蠻容易便在家中自己試做。以下是我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/Vg07RuCSSe4
這食譜可製作出大約4-5人份的和風蕃薯雞肉飯
材料：
1. 米或珍珠米 (2.5 米杯，即 450 亳升)
2. 雞柳 (4-5 條，切丁)
3. 日本蕃薯 (1-1.5條，切圓形塊)
4. 毛豆.枝豆 (隨意)
5. 胡蘿蔔 (1/2 條，切半圓形片)
6. 昆布 (1 片，切小條)*
7. 日式柴魚 (約100 ml)*
* 請按這裡看日式柴魚高湯的做法。也可以改用其他上湯
調味料：
1. 醬油 (3 湯匙)
2. 芝麻油 (隨意)
3. 味醂 (2 湯匙)
4. 鹽 (1 茶匙，或隨個人口味)
5. 清酒 (1 湯匙)
做法：
1. 準備材料:
1.1 大米: 把大米洗淨，並浸泡30分鐘，然後瀝乾
1.2 高湯: 將昆布切成小塊。在鍋中加入冷水和昆布，煮至沸騰後取出昆布。將柴魚片放入沸水中，中小火煮3-5分鐘。濾去干魚片，這樣高湯就做好了
1.3 昆布: 把煮好的海帶幼切並放一邊備用
1.4 毛豆: 將毛豆煮沸 5 分鐘，然後取出豆並放一邊備用
2. 在電飯鍋裡，加入大米，胡蘿蔔，蕃薯.地瓜，盡量讓材料放平
3. 加入一些高湯，然後用醬油、味醂和清酒調味
4. 加入高湯，直至高湯只是剛好覆蓋所有材料
5. 加入切絲的昆布，然後開始煮飯
6. 在米飯快熟時，把醃好的雞肉炒熟
7. 當飯熟後，加入煮好的雞肉和毛豆和麻油
8. 如有需要，加鹽調味並拌勻所有材料
9. 加入南瓜泥和一些上湯（如有需要），拌勻
10. 加鹽(2 茶匙)和糖(2 茶匙)調味
11. 煮至喜歡的濃稠度，然後轉小火
12. 加入南瓜子(2 湯匙)和焯過的菠菜，拌勻
13. 加入黑胡椒粉和帕玛森芝士(3-4 湯匙)。 拌勻
14. 然後便完成了！
個人心得：
1. 用不同的上湯會令飯有不同風味
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~Recipe of Sweet Potato and Chicken Rice in Japanese Style in English~.~.~
SumLook saw a demo of this dish and it was cooked with rice cooker. It seemed so easy so I decided to try this out at home. I found this dish easy to make and yummy. Below is my recipe. I hope you like it.
Please click on this link to see my video: https://youtu.be/Vg07RuCSSe4
This recipe can serve 4-5 persons.
Ingredients:
1. Rice or Japanese rice (2.5 rice cups, 450 ml)
2. Chicken Fillet (4-5 pieces, diced)
3. Japanese Sweet Potato (1-1.5, cut into circles)
4. Green Soybean.Edamame Bean (some)
5. Carrot (1/2, cut into semi-circle slices)
6. Kombu.Kelp (1 piece, cut into small sticks)*
7. Japanese Bonito Fish Flakes (about 100 ml)*
* Please click here to see how to make Japanese Dashi. Can also use other kind of broth
Seasonings:
1. Soya Sauce (3 Tbsp）
2. Sesame Oil (some)
3. Mirin (2 Tbsp)
4. Salt (1 tsp, or personal preference)
5. Sake (1 Tbsp)
How to cook:
1. Prepare the ingredients:
1.1 Rice: Wash the rice and soak for 30 minutes and then drain
1.2 Dashi or Broth: Cut Kombu.Kelp into smaller pieces. Add cold water and Kombu in a pot, cook until it boils then remove Kombu. Add the fish flakes in boiling water and boil over medium low heat for 3-5 minutes. Drain to filter out the fish flakes, then the dashi is ready
1.3 Kombu: Julienne the boiled Kombu and set aside
1.4 Green Soybeans.Edamame: Boil green soybeans for 5 minutes, then remove and set aside the beans
2. In the rice cooker, add rice, carrot, sweet potato, lay them flat
3. Add in some broth, then season with soya sauce, mirin and sake
4. Add the broth until the broth just covers all ingredients
5. Add in the julienned Kombu, then start cooking the rice
6. When the rice is about to be done, fry marinated chicken until well cooked
7. When the rice is done, add in fried chicken and boiled green soybeans and sesame oil
8. Season with salt if necessary and mix well all ingredients
9. Add the pumpkin purée and some broth (if needed), mix well
10. Season with salt (2 tsp) and sugar (2 tsp)
11, Cook until preferred thickness, then turn to low heat
12. Add in pumpkin seeds, and blanched spinach. Mix well
13. Add in black pepper and parmesan cheese (3-4Tbsp). Mix well
14. And it is done!
Personal thought and Tips:
1. Different broths will create different taste of the rice
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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