Chicken Fricassee Rice is a amazing Japanese-Western fusion

Chicken Fricassee Rice　次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊

Fricassee and butter rice（フリカッセとバターライス）

What is Fricassee?

Fricassee is a French home-cooked dish that means “white stew. It is a major cooking method that is essential for enjoying French cuisine.

Stew is a Western dish, but surprisingly, it goes well with rice.

In France, heavy cream is used, but in Japan, milk is used.

By grilling the meat and then simmering it, the flavor is locked in, making it even more delicious.

Because it is a dish that is characterized by its white appearance, be careful not to burn the meat or vegetables when frying them.

The most popular fricassee is chicken fricassee, but meats such as veal, pork, and lamb, and seafood such as salmon, scallops, and oysters are also used as the main ingredients.

There are many variations, and many recipes add ketchup or curry powder instead of cream.

What is Butter rice?

Butter rice is a dish in which rice is cooked with butter to give it a rich flavor.

There are many ways to make it, such as mixing it with melted butter into cooked rice, or frying raw rice in butter before cooking.

In Japan, it is often used in meat dishes, curry, doria, omelet rice, etc.

This time, I warmed and thawed the frozen rice and stir-fried it with butter and consommé.

NUTRITION FACTS of Chicken fricassee rice

Fricassee only　⇒　798cal Protein 46.6g Fat 47.6g Salt Equivalent 4.6g

Butter rice only　⇒　699cal Protein 10.2g Fat 9.4g Salt Equivalent 1.1g

Total　⇒　1497kcal Protein 56.8g Fat 57g Salt Equivalent 5.7g

INGREDIENTS for Chicken fricassee rice (3SERVINGS)

• onion (250g)
• shimeji mushroom (70g)
• chicken wings (300g Edible portion：135g)
• garlic (3g)
• butter (10g)
• flour (13g)
• milk (500g)
• consomme granules (9g)
• ☆rice (400g)
  • ☆butter (10g)
  • ☆consomme (2g)
  • parsley (appropriate amount)

It is recommended to use meat with bones for this dish, as the source of flavor is concentrated around the bone.

Chicken fricassee rice COOKING INSTRUCIONS

1. Put thinly sliced ​​onions in a bowl, cover with plastic wrap.
2. Place the bowl in the microwave and heat the onions for 2 minutes.
3. Cut off the roots of the shimeji mushrooms.
4. Stir fry the onions, shimeji mushrooms, chicken wings, garlic and butter, being careful not to burn them.
5. When the surface of the chicken wings turns whitish, turn off the heat.
6. Lightly coat the whole with flour.
7. Mix the ingredients and heat, being careful not to burn them.
8. Add milk and consommé, and simmer over low heat until thickened.
9. Put butter, consommé and rice in a pan, heat and stir fry over medium heat.
10. Wash the parsley and wrap it in pepper towel, drain well and chop finely.
11. Place the buttered rice and stew on plates and garnish with parsley.

I use rice that has been cooled slightly. Freshly cooked hot rice tends to be sticky, while cold rice makes it difficult to mix butter into it.

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