Busters Recipes

Japanese Rice Casserole

1 1/2 cups raw sushi rice, rinsed and drained
2 cups sliced skinned and boned chicken breast
1 cup cooked beef, sliced thinly
1 tablespoon dark soy sauce
1 tablespoon cooking wine
2 1/2 cups chicken stock
2/3 cup bamboo shoots
1 cup fresh shiitake mushrooms, thinly sliced
1 tablespoon light soy sauce
3 tablespoons chopped green onions or scallions
1 teaspoon poultry seasoning

Put chicken slices into glass bowl, pour dark soy sauce and wine over
to coat. Mix well until meat is coated with liquid. Marinate at least
30 minutes. Pour 1/2 cup stock into a saucepan. Bring to a boil and
add marinated chicken, beef, bamboo shoots and mushrooms. Stir and mix
well, lower heat. Cover and simmer 4 minutes. In a large saucepan,
about 3 quart, combine rice, remaining stock and 1/2 teaspoon salt.
Stir once, bring to boil. When it begins to boil add light soy sauce;
stir gently. Add the chicken and beef mixture. Stir gently with a
wooden spoon so that the meat, mushrooms and bamboo shoots remain on
top of the rice. Cover the pan and cook on low 20 minutes or until
liquid is absorbed. Remove from heat; uncover and sprinkle with
onions. Cover again and let rest for 5 minutes. Serve immediately. 6
servings.