Ginger is a magic ingredient, indeed. The generous amount of ginger in this dish makes this rice so aromatic and gives nice accent to the flavor of the chicken, too.
For this dish, I use 3 rice-cup size double-lid donabe rice cooker, "Kamado-san".
Chicken Ginger Rice (鶏生姜ご飯)
Ingredients:
8 oz (240 g) chicken thigh (boneless and skinless), cut into small cubes
2 Tbsp sake
1.5 Tbsp light-color soy sauce ("usukuchi shoyu")
1/2 Tbsp fish sauce ("nampla")
2 rice-cups (360 ml) short grain rice, rinsed and drained
300 ml dashi stock (can be substituted with chicken stock or vegetable stock)
1 tsp sesame oil
1 oz (30 g) peeled ginger, sliced into needle thin (1" long)
1 scallion, thinly-sliced crosswise
some toasted white sesame seeds
Procedure:
1. In a bowl, combine the chicken, sake, soy sauce, and fish sauce. mix well by hand. Cover tightly with a plastic and let the chicken marinade in the refrigerator for 30 minutes.
2. Meanwhile, in Kamado-san, combine the rice, dash stock, and sesame oil. Let the rice soak for 20-30 minutes.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_5998.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_5999.jpg)
3. Add the ginger to Kamado-san and spread over the rice. Add the chicken with the marinade liquid and spread on the top.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6000.jpg)
4. Cover with both lids and cook for about 15 minutes. If you want the nice crust ("okoge") on the bottom cook for extra 1-2 minutes.
5. Turn off the heat and let Kamado-san rest (with both lids on) for 20-30 minutes.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6018.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_6021.jpg)
6. Uncover and fluff the rice. Garnish with some scallion and sesame seeds.
Happy donabe life.