Mom's taste - Japanese Chicken rice

I love Singapore Chicken rice. My favorite restaurant is 海南鶏飯食堂 as many of you might know.

My friend from junior high school told me that she always remembers Chicken rice she ate at my house many years ago. So, here's the simple recipe of my mom.

If you use ordinal rice (Uruchi mai) instead of glutinous rice (Mochigome), that's fine. If you use glutinous rice, it will be Okowa, tastes more sticky.

Preparation ( for 4 cups of rice )

Chicken thigh - 1/2 piece

Glutionous rice (Mochigome) - 3 cups

Rice (Uruchimai) - 1 cups

Spices

Soy sauce 1/2cups ( or a little bit less, you adjust it with your taste)

Sugar 2 small spoon

Sake 1 big spoon

Water 1/4 cup

Powdered Broth

1. Cut chicken small in dice.

2. Put all the spices in a pot, then, add chickens.

3. Once it's cooked, turn off the heat and leave chickens in a pot.

( Chicken has to be well-cooked as it will be added in the last minute).

After washed rice, you put 1/2 cup of broth above ( from the chicken and soy sauce) and 3 1/2 cups of water ( actually, you can follow your rice cooker). Then, if flavor is not good enough, you can put a pinch of salt .

Once is it cooked you add chicken.

Hope you enjoy!