RECIPE TITLE "Stir-Fried Rice and Chicken -- Chikin Raisu" from
The Japanese Kitchen: 250 Recipes in a Traditional Spirit
by Hiroko Shimbo
3 to 4 servings.
Chikin raisu is a Japanese dish that is analogous to macaroni and
cheese in the United States. Both are very popular, easy-to-prepare
"comfort foods" that anyone can make and enjoy. Chikin
raisu was created at the turn of the twentieth century as a fusion
of two techniques, one a relative newcomer to Japan from France,
and the other an old-timer from China. The chicken pieces are cooked
with onions softened in butter, and then quickly stir-fried with
cooked rice. Ketchup is then added to flavor and color the dish.
Children love it.
4 cups day-old short-grain white or brown rice
6 tablespoons butter
1 medium onion, minced (about 1 cup)
About 1/2 teaspoon salt, to taste
1 small carrot, minced (about 1/2 cup)
7 ounces boned and skinned chicken breast, cut into 1-inch squares
1/2 cup chicken stock, preferably homemade
1/2 cup fresh or frozen green peas
1/4 cup tomato ketchup
Fresh-ground black pepper
Since day-old rice is lumpy, quickly rinse it under cold tap water.
Drain the rice well.
Heat the wok or large skillet over medium heat, add 3 tablespoons
of the butter, and, when the butter is melted, add the onion. Reduce
the heat to low, and cook the onion until it is soft, about 10 minutes.
While the onion cooks, add half of the salt.
Add the carrot, and cook for 1 minute. Add the chicken, and cook
until the outside is white. Add the chicken stock and the remaining
salt, raise the heat to medium-high, and cook until the liquid is
Add the rice and green peas, turn the heat to high, and continuously
stir until the rice is heated through and mixed with the chicken.
Add the tomato ketchup and black pepper, and stir thoroughly.
Serve the chikin raisu with fork and spoon, not chopsticks!
The Japanese Kitchen
In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Hiroko Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods and implements, with ample advice on easy-to-find substitute ingredients and shortcut techniques. This first part also has all the basic recipes for sauces, stocks, dressings and relishes, plus time-tested secrets of rice and noodle cookery, all of which give readers the skills to improvise and create their own Japanese meals. In Part Two, shimbo serves up a stunning feast of Japanese dishes, from updated classics of the traditional repertoire to her own delectable creations. Here are scrumptious appetizers like miso soups, hearty yet refined chicken, duck and meat entrees, delicious fish and shellfish preparation and lots of Japan's famous sushi, rice-bowl and noodle-bowl dishes. A chapter on the fine art of Japanese desserts rounds out the banquet.