Soy Sauce Chicken Rice Logs
黃金飯糰
材料 四至五位用
白飯〈日本米飯〉 500-600 克，雞腿肉 250 克，青瓜30 克﹝切粗條﹞，甘筍 30 克﹝切粗條﹞，烘香黑芝麻 2 茶匙
調味料
李錦記豉油雞汁 200 毫升，李錦記純正芝麻油 1 茶匙，水 100 毫升，薑2 片，蔥 1 條
做法
1. 將調味料煮沸，放入雞腿，中火煮 10 分鐘或至熟，取出待涼切條。保留煮過雞肉的豉油雞汁。
2. 白飯中加入 2 茶匙煮汁及黑芝麻拌勻。
3. 在保鮮紙上鋪上 1 份白飯，壓成約 12 厘米x 8 厘米的長方形，鋪上雞肉、青瓜及甘筍。用保鮮紙包好成飯糰。
4. 重複步驟 3 做成共 4-5 條飯糰。
Soy Sauce Chicken Rice Logs
Ingredients Serves 4-5
Cooked Rice (Japanese Rice preferred) 500-600g, Chicken Thigh Meat 250g, Cucumber 30g [cut into sticks], Carrots 30g [cut into sticks], Toasted Black Sesame Seeds 2 tsp
Seasoning Mix
Lee Kum Kee Chicken Marinade 200ml, Lee Kum Kee Pure Sesame Oil 1 tsp, Water 100ml, Ginger 2 slices, Green Onion 1 pc
Method
1. Bring seasoning mix to a boil. Add chicken and cook for 10 minutes over medium heat. Drain and shred. Reserve the cooking sauce.
2. Mix 2 tsp reserved sauce and black sesame seeds with cooked rice.
3. Put some rice onto a piece of cling film around 12cm x 8cm in size. Arrange a piece of chicken, cucumber, and carrot on the rice. Wrap to form a log.
4. Repeat step 3 to make 4-5 rice logs.
