Garlic Butter Rice with Mushroom & Chicken
Japanese Manga-Inspired Garlic Butter Rice with a twist! Highly recommended for meal prep and quick meal!
Calories: 660kcal
Cost: 20
Equipment
- Rice Cooker
- Nonstick Pan
Ingredients
- 2 cups Jasmine Rice
- 250 grams Chicken Thighs diced
- 6 pcs Shitake Mushroom Sliced
- 250 grams Shimeji Mushroom cut
- 1/2 piece Brown Onion chopped
- 8 cloves Garlic chopped
- 5 tbsp Butter
- 2 tbsp Olive Oil
- 2 tsp Mushroom Stock
- 2 tbsp Dried Basil
- 1 tsp Salt & Pepper to taste
Instructions
Garlic Butter Rice with Shimeji Mushroom
- Prepare the rice cooker, rinse the rice at least three times to get rid of the starch. Set Aside (Don't cook it yet)
- Prepare the nonstick pan, heat up olive oil. Add 4 chopped garlic cloves, then onion. Saute until fragrant. Add Shimeji mushroom, mushroom stock and a pinch of salt & pepper
- Add the mixture of Shimeji mushroom, garlic, and onion to the rice cooker. Add 1 tbsp of dried basil. Cook the rice (approximately 25 minutes depending on the rice cooker)
Chicken & Shitake Mushroom
- While waiting for the rice to cook, heat up the previous nonstick pan and add olive oil
- Add chopped garlic, and 1 tbsp butter then saute until fragrant
- Add diced chicken thighs, salt, pepper, and dried basil. Stir well, add 1 more tbsp of butter and cook until browning
- By this stage, the chicken has cooked, browning, and the smell of garlic butter basil is the bomb
- Add Shitake mushroom. Stir well and add 1 tbsp of butter. The mushroom will soak the butter, add a little bit of water to prevent dryness.
- Once the rice is cooked. Add the finished chicken inside the rice cooker. Stir well with the rest of the butter left.
- Adjust salt & pepper, dried basil, and add butter to taste.