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Ingredients
4 chicken legs with skin
3 dl bomba rice
Fresh ginger
Spring onion
Sugar snaps
Shiitake mushrooms
7 dl water
5 dl chicken broth
2 tbs MSG
1 tbs salt
Method
Mix all ingredients in a container
Chop the sugar snaps in the middle and boil quickly for just one minute. Then cool down with cold water. Serve on top of the dish
Salt and pepper the chicken legs and fry them in a hot pan together with some sliced fresh ginger. Fry until the chicken gets a nice golden colour
Meanwhile slice the shiitake and fry them dry in a separate pan with salt until golden
When the chicken is golden, pour over the broth mix and wait until it starts to boil
Lower the temperature and add the shiitake and rice and do one gentle stir. Let’s simmer on medium temperature for 13 minutes and avoid stirring as much as possible
Pull up the chicken legs from the pot one by one and remove the meat from the bone. Put back both the meat and bone to the pot.
Let simmer for another 5 mins. Taste some of the rice to see that is perfectly cooked.
