Chicken Rice (Tori Gohan)

Ingedients: 4 servings

• 2 1/2 cups short grain rice
• Three (3) cups water
• 7 oz skinned and boned chicken breast
• 2 died shiitake mushrooms, softened
• 4 canned water chestnuts
• 1/4 cup green peas, cooked

Marinade Sauce

• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon sugar
• 1 teaspoon fresh ginger root

1. Wash and drain rice
2. Chop water chestnuts finely and slice shiitake mushrooms into 1/8 inch thickness, removing hard stems
3. Cut chicken breast into bite size pieces and marinate in marinade sauce for 5-10 minutes
4. in a pot, put rice and water; add fitted lid and cook rice over moderate heat until boiling. Add water chestnuts, mushrooms and drained chicken pieces. Bring to a boil. Cover and cook over a low heat for 25 minutes.
5. Turn off heat and let stand for 10 minutes with the lid on. Add cooked peas and toss lightly.