Makes 4 servings
|1||ounce Pickled Ginger Slices (recipe follows, optional)|
|2-1/2||cups short-grain rice|
|4-1/4||cups water, divided|
|1||teaspoon salt, divided|
|1-1/2||cups fresh or frozen green peas|
|1||piece fresh ginger (about 1-inch square), grated|
|2||tablespoons sugar, divided|
|2||tablespoons sake or dry sherry, divided|
|1||tablespoon plus 1 teaspoon soy sauce, divided|
|8||ounces ground chicken|
|4||eggs, lightly beaten|
- Prepare Pickled Ginger Slices, if desired. Place rice in large bowl; add cold water to cover. Stir rice gently with fingers. (Water will become cloudy.) Drain rice in colander. Repeat washing and draining 3 or 4 times until water remains almost clear. Place rice in large, heavy saucepan with tight-fitting lid. Add 2-3/4 cups water; soak 30 minutes. Gently stir 1/2 teaspoon salt into rice. Cover and bring to a boil over medium-high heat. Reduce heat to low; simmer about 15 minutes or until liquid is absorbed. Do not lift lid during cooking. Remove pan from heat; let stand, covered, 15 minutes. Gently fluff rice with wooden spoon or paddle. Lay dry kitchen towel over saucepan; cover towel with lid. Let stand 10 minutes to absorb excess moisture.
- Cut Pickled Ginger Slices into thin strips; set aside. Place peas, remaining 1-1/2 cups water and 1/2 teaspoon salt in small saucepan. Bring to a boil over medium-high heat; boil 4 minutes or until peas are tender. Drain well. Squeeze grated ginger between thumb and fingers to extract juice into cup. Squeeze enough ginger to measure 1 teaspoon ginger juice. Combine 1 tablespoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce and ginger juice in medium saucepan; bring to a boil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink. Turn off heat.
- Place eggs, remaining 1 tablespoon sugar, 1 tablespoon sake and 1 teaspoon soy sauce in medium skillet. Cook 3 to 5 minutes over medium-low heat, stirring constantly with fork until eggs are set but still moist. Remove from heat.
- Divide rice among four individual serving bowls. Place equal amounts of chicken, eggs and peas over rice in triangular patterns. Garnish with Pickled Ginger Slices.
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