How to Make Gohan Chicken Stew - A Slow Cooker Recipe by La Fuji Mama
Jun 7, 2010 at 0:01 Right-Click here then choose "save link as" to download the podcast to your computer so you can listen to it on your portable device.
Come on into the kitchen and join me for a chat with Rachael Hutchings of La Fuji Mama. Click on the audio player above to listen to our interview, then be sure to visit her site to pick up some cooking pointers and recipes that will whisk you away to the beautiful country of Japan.
When I was a small child I had the good fortune of living in Japan for five years with my family. The Japanese people, foods, and culture, made a deep and lasting impression on me. When my family moved back to America I missed Japan so much that my parents have a story about me crying at the dinner table wanting nothing more than to return to "my Japan".
You can only imagine my delight when I came across Rachael Hutchings' food-blog La Fuji Mama, a food-blog with a focus on Japanese cooking techniques and cuisine.
I had the good fortune of meeting Rachael in person recently when we both were attending Camp Blogaway . Let me tell you, my friends, Rachael is such a sweetheart. She is as charming and gracious as the people of Japan.
I'm a big fan of the slow cooker so whenever I find a yummy slow cooker recipe, especially one that is easy, I like to pass it along. Here is one of La Fuji Mama's slow cooker recipes, and one of my personal favorites!
For a text-only, printer-friendly version of the recipe, click here.
Slow Cooker Gohan Chicken Stew
Makes 6 – 8 servings
3 pounds boneless, skinless chicken breasts
3 – 4 inch piece fresh ginger, peeled and finely sliced
6 cups chicken broth
5 ounces frozen green peas, defrosted
5 ounces carrots, peeled and cut into thin matchsticks
3/4 cup uncooked Japanese rice
3 tablespoons soy sauce
juice of 2 limes
salt and pepper, to taste
scallions, thinly sliced to garnish
shichimi togarashi, to garnish (optional)
1. Cut the chicken breasts in half (or thirds if the breasts are large) so that the pieces are about the same size as chicken thighs. Place the pieces in a 4- to 6-quart slow cooker, along with the sliced ginger. Pour the chicken broth into the slow cooker. Place the lid on the cooker and cook on a low-heat setting for 3 1/2 – 4 1/2 hours, until the chicken is tender.
2. Stir in the rice, peas, and carrots and replace the lid. Continue to cook on the low-heat setting for 40 to 50 minutes more until the rice is tender.
3. Shred the chicken using two forks and then return it to the slow cooker. Stir in the soy sauce and lime juice and add salt and pepper as needed. Served garnished with thinly sliced scallions and shichimi togarashi (if desired).
Reader Comments (8)
LOVE LOVE LOVE Fuji Mama!
Thanks you so much for having me Mac! It was a blast to do this and I can't wait to listen to all of your upcoming episodes! XOXO
Hi Mac. Hi Rachel. GREG
Paula - Glad you LOVED La Fuji Mama! ;-)
Rachael - Thanks for being so willing, it was fun! Keep listening!!
Greg - Hi! THRILLED to see you here!
~Mac
How wonderful that you guys got together for this great podcast. This makes me want to travel...now :)
Marla,
Well, you took us to "Wonderland", so it only seems fair that we whisk you off to Japan for a quick visit. ;-)
Thanks for stopping by!
~Mac
Great podcast! My family didn't travel at all when I was younger, but I plan to make up for lost time. ;-)
Also, we have Julia Child's MTAOFC on our shelf. Our version is from 1977. Wow. :)
[K]
Kim,
How neat that you have a 1977 copy of Julia Child's Master the Art of French Cooking! Priceless.