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As for the number of servings that can be served to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms using 11 ingredient type and 4 manufacturing steps. Here's how to make the dish.

I had 1 piece of roast chicken left over, so I made it into a pilaf the next day. Even its bones gave out a savory flavor. You can really taste the flavor of chicken with each bite. You can use any vegetables that you'd like. I also recommend adding green peas or mushrooms. Recipe by sachie mama

Ingredients and spices that need to be prepared to make Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms:

1. 540 ml White rice
2. 2 tablespons Salted butter
3. 1/2 Onions (finely chopped)
4. 1/2 Carrot (diced)
5. 50 grams Frozen corn kernels
6. 1 packet Shimeji mushrooms (shredded)
7. 1 piece of thigh Roast chicken
8. 1 Soup stock cube
9. 1 tbsp Soy sauce
10. 1 dash White pepper
11. 1 dash Parsley (dried)

Steps to make a Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

1

Rinse the rice. Add water to just below the 3 cup level. Let the rice absorb the water for 30 minutes.

2

Heat the butter in a frying pan. Stir fry the onion, carrot, corn, and shimeji mushrooms over medium heat. Turn the heat off when they become soft.

3

Place the stir-fried veggies, roast chicken, soup stock cube, soy sauce, and pepper on top of the rice, and turn your rice cooker on.

4

When done, remove any bones from the chicken and mix everything together. Scatter some parsley to finish.