Needed Ingredients:

• 3 cups of rice (I used brown rice)
• 5 cups of water
• 1/2 pound of chicken thighs (can be substituted with chicken breast)
• 1/2 pound of bok choy (can be substituted with other types of veggies)
• 1/4 pound of stripe mushrooms
• 2 teaspoons of soy sauce
• 3 teaspoons of shirodasji shoyu (no colored soy sauce)
• 1/2 teaspoon of sesame oil

Serving Size: 4

2 Hour 23 Minutes (23 Minutes Prep)

Directions:

1. Prepare 3 cups of rice in the rice cooker / pot (wash and provide adequate water – 5 cups suggested)
2. Slice the chicken and mushrooms into small pieces
   
3. Drizzle 1 teaspoons of soy sauce onto the chicken and massage for 2-3 minutes
4. Add the chicken, bok choy, and mushrooms into the prepped rice (rice cooker / pot)
   

   

   

5. Add 3 teaspoons of shirodasji shoyu
6. Add 1/2 teaspoon of sesame oil
7. Let the rice cook until it is done (usually 2 hours depending on the rice cooker)
   

Recipe and dish was prepared and provided by the wonderful Cody Chow (I helped).

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