Easiest Way to Make Homemade Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butter soy sauce pilaf with roast chicken and shimeji mushrooms. One of my favorites. For mine, I will 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 popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular 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. Take 540 ml White rice
2. Get 2 tablespons Salted butter
3. Get 1/2 Onions (finely chopped)
4. Prepare 1/2 Carrot (diced)
5. Take 50 grams Frozen corn kernels
6. Make ready 1 packet Shimeji mushrooms (shredded)
7. Make ready 1 piece of thigh Roast chicken
8. Get 1 Soup stock cube
9. Get 1 tbsp Soy sauce
10. Make ready 1 dash White pepper
11. Make ready 1 dash 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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