Paella; Chicken Porridge - Hitachi RZ-V100CYH Operating Instruction And Cook Book

Paella

● Ingredients (4 servings)
White rice
·········································· 3 cups
Saffron
····································1 pinch
A
Water
······································ 100 mL
Mussels
····················································· 4
Clams with shells
······························· 50 g
Small whole shrimps (with heads and shells)
··························································· 4 small
Small squid
······································ 1 small
Onion (chopped)
·························· 20 g
B
Garlic (minced)
........................ 1 piece
Red and yellow bell peppers (diced
into 1 cm pieces)
................. 20 g each
Small tomato (skinned in boiling water,
C
seeded and coarsely chopped into
1 cm pieces)
............................ 1 small
White wine
········································· 50 mL
Stock (add water to 1 cube dissolved
in a small amount of hot water)
········ 400 mL (1 1/2 block)
Salt and pepper
······························· to taste
Lemon
···················································· 1/2
Olive oil
·············································· 2 tbsp
Black olives
··············································· 4
● Preparation Method
Drain washed rice in a strainer.
1
Soak saffron in water for approx. 10
2 A
minutes to bring color and fragrance.
Soak mussels and clams in salted
3
water to remove any sand, and clean
them by rubbing shells against each
other.
■Rice type and cooking program: "White" "Mix"
■Suggested cooking time: approximately 55 minutes
■1 serving: approximately 600 kcal
Remove back veins from shrimp.
4
Remove all remaining guts and skin
off from squid, and cut it into 1 cm
round slices. Then cut tentacles into
several pieces if they are large.
Heat olive oil (1 tbsp) in a frying pan, stir
5
,
fry add , , and to fry briefly
3 4
B C
along with salt and pepper to taste, and
then sprinkle white wine. Turn off the
heat when mussels open up and then
separate the soup from them.
6 Heat the remaining olive oil (1 tbsp) in
a frying pan, and stir fry the rice from
until it becomes clear.
1
Place in the inner pot, and add
7
6
stock and soup from .
5
Add water up to Water Level 3 for
8
"White Rice" and
stir to mix.
White
Spread the
9
rice
ingredients "3"
5
evenly on top of
the rice, put the
inner pot into the
rice cooker
without mixing, and close the lid. Use
the Rice button to select "White", use
the Menu button to select "Mix", and
then press the Cook/Reheat button.
10 When the rice is cooked, take out the
ingredients. Mix the rice and put it
into a serving dish. Put the cooked
ingredients on it and garnish with
lemon slices and black olives.

Chicken Porridge

■Rice type and cooking program: "White" "Porridge"
■Suggested cooking time: approximately 75 minutes
■1 serving: approximately 160 kcal
● Ingredients (4 servings)
White rice ········································· 1 cup
Chicken breast (no skin)
Soup stock cube
····································· 1
Japanese scallion leaves
A A
Ginger skin
··························· to taste
Sake
······································· 1 tbsp
B B
Soy sauce
································ 1 tsp
Salt
················································ 1/2 tsp
Japanese scallion stalk
White sesame seeds
···················· to taste
● Preparation Method
Place the chicken meat in a pot, add
1
1
600 mL of water and
meat is thoroughly cooked, and then
strain the liquid in a bowl for broth.
By hand, tear the
2
1
pieces and sprinkle with
2
Wash the rice and place it in the inner
3
pot, add the
3
,
2
broth and water
1
up to "Porridge"
Level 1, add the
salt and soup
flavoring, and stir
briefly.
Place the inner
4
4
pot into the rice
cooker, close the
lid, use the Rice button to select
"White", use the Menu button to
select "Porridge", and then press the
Cook/Reheat button.
5
5 When the rice has finished cooking,
add the 2 chicken meat, mix
together, place on a serving dish, and
sprinkle with the Japanese scallion
stalk and white sesame seeds.
Tips for Porridge
★ Immediately serve warm - do not use
the Keep Warm program.
★ Over time the rice will become gooey
if left to stand.
··················· 50 g
······ to taste
················ to taste
, heat until the
A A
chicken into fine
to season.
B
Porridge
" 1 "
E-45