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

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, butter soy sauce pilaf with roast chicken and shimeji mushrooms. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have butter soy sauce pilaf with roast chicken and shimeji mushrooms using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms:

1. Take 540 ml White rice
2. Prepare 2 tablespons Salted butter
3. Make ready 1/2 Onions (finely chopped)
4. Make ready 1/2 Carrot (diced)
5. Get 50 grams Frozen corn kernels
6. Make ready 1 packet Shimeji mushrooms (shredded)
7. Prepare 1 piece of thigh Roast chicken
8. Take 1 Soup stock cube
9. Get 1 tbsp Soy sauce
10. Make ready 1 dash White pepper
11. Prepare 1 dash Parsley (dried)

Steps to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms:

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

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