Photograph of the finished Keihan

Japan · Cơm chan nước gà Keihan

Keihan

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Rice Rice 14.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.1 oz
  • Photograph of Dried tangerine peel Dried tangerine peel 0.1 oz
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Nori seaweed Nori seaweed 0.3 oz

Method

  1. 1 Boil the chicken with ginger for 30 minutes, then strain the broth and season lightly with soy sauce and salt.
  2. 2 Tear the chicken meat into small strips.
  3. 3 Make thin omelets and cut them into strips; soak shiitake mushrooms until softened, then quickly braise them with soy sauce.
  4. 4 Scoop hot rice into a bowl, then arrange the shredded chicken, egg strips, mushrooms, and seaweed in separate portions.
  5. 5 Sprinkle grated orange peel and chopped scallions over the top, then pour hot chicken broth over it.

With an appliance

  • Pressure cooker 42 min

    Replace step 1: Boil the chicken with ginger under high pressure for 8 minutes, then let it rest naturally for 10 minutes, strain the broth, and shred the meat. Keep steps 3 to 5 as they are to maintain the shape of the eggs, mushrooms, and side dishes.

Start cooking