Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms
Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, butter soy sauce pilaf with roast chicken and shimeji mushrooms. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook 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. Prepare White rice
  2. Take tablespons Salted butter
  3. Prepare Onions (finely chopped)
  4. Prepare Carrot (diced)
  5. Get Frozen corn kernels
  6. Prepare packet Shimeji mushrooms (shredded)
  7. Make ready of thigh Roast chicken
  8. Get Soup stock cube
  9. Get Soy sauce
  10. Make ready White pepper
  11. Take 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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