Easiest Way to Quick Tasty Chicken Rice from Amami-Oshima

Easiest Way to Quick Tasty Chicken Rice from Amami-Oshima Delicious, fresh and tasty.

Chicken Rice from Amami-Oshima. Chicken Rice from Amami-Oshima This is a regional speciality from Amami-Oshima (the south of Japan). I tried to recreate what I had at a restaurant. You can get pickled papaya online but the postage is quite a lot.

Over this, a mixture of thinly sliced omelet, ginger, green onion, shiitake mushrooms and dried seaweed is sprinkled.

We want all buyers to understand there is possibility that A local specialty of Amami Oshima, Kyushu.

Savory chicken soup is poured over rice topped with an assortment of ingredients, including chicken and shiitake mushrooms simmered in chicken stock.

You can cook Chicken Rice from Amami-Oshima using 17 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chicken Rice from Amami-Oshima

1. You need of Uncooked white rice.

2. Prepare of Chicken stock:.

3. Prepare of Chicken carcasses.

4. It’s of litre Water.

5. You need of Salt.

6. Prepare of Toppings:.

7. It’s of Chicken breast.

8. It’s of Eggs.

9. Prepare of Dried shiitake mushrooms.

10. It’s of 〇Water for soaking dried shiitake mushrooms.

11. It’s of 〇Soy sauce.

12. It’s of 〇Sugar.

13. It’s of 〇Mirin.

14. Prepare of Pickled Papaya or Takuan Pickled Daikon about 5-cm long plus Chinpi dried orange peel.

15. You need of Shredded nori seaweed.

16. You need of Green onion or scallion.

17. Prepare of Dehydrated goji berries.

When in Amami Oshima, you must try the local specialty, Keihan.

This unique island dish consists of a bowl of rice covered in chicken broth, and topped with chicken, sliced egg, mushrooms, and, most notably, pickled papaya and citrus zest.

Amami Oshima's most famous local dish is keihan, chicken rice.

This is a rice bowl onto which you add ingredients such as thinly sliced strips of egg, chicken meat, seaweed, pickled papaya, mushroom, orange zest.

Chicken Rice from Amami-Oshima instructions

1. Soak the shiitake mushrooms in water to rehydrate. Set the rice cooker timer so that it will be ready when its time to eat..

2. Put the chicken carcasses in a 24-cm diameter pot and pour in about 4 litres of water. Bring to a boil and skim off any scum..

3. Cook slowly for about 1 hour over a low heat. Cut open the chicken breast to an even thickness so it cook through easier. Add the chicken to the same pot as the broth from Step 2..

4. Slice the shiitake mushrooms and add to a pot with the 〇 seasonings, then boil the sauce down so its nice and sweet. I think making the seasoning a little bit on the strong side is good for this, so taste and adjust..

5. Make a thinly sliced Japanese omelet..

6. Julienne the pickled papayas or takuan into 3-cm lengths. Finely chop the green onion, and grind the dried orange peel until powdered. Rehydrate the dried goji berries by soaking in water..

7. After the chicken breast has cooked through, remove the skin and shred thinly. If its too hot to handle use a fork..

8. After cooking the chicken stock slowly for about 2 hours and it has reduced a little (so its now richer and tastier) put through a fine sieve over a separate pot..

9. Put the broth pot over heat and add the salt listed in the ingredients. Check the seasoning and add more salt if necessary. The saltier the stock is the better the resultant dish will be..

10. Arrange Steps 5, 6 and 7 on a serving plate. Transfer the cooked rice to a wooden rice container (if you have one). Place a pot of the chicken stock over a portable cooker on the table..

11. How to serve: Put a small amount of cooked rice in a individual bowl. Place the toppings of your choice on top of the rice and pour the chicken stock over. If you put too much rice it will swell up..

12. Unfortunately, I ran out dried goji berries so I didnt use them this time..

You then pour over a simple, but delicious chicken stock.

While the island's cuisine predictably features amazing seafood, its most popular dish is a chicken-rice mix called keihan.

Amami Oshima is the largest and most accessible of the islands.

Ferry services regularly leave to both Kagoshima and Okinawa, while the airport links the island to Tokyo..

Keihan is a popular local dish and literally translates to chicken rice.