Fried Chicken Rice with Cheese and Teriyaki Sauce

Cooking rice

1. Scrub Japanese rice with your palms until the water is clear. Soak the rice for 30 minutes (1 part rice to 1.2 parts water ratio).
2. Add water to the rice cooker along with salt. Add sliced ​​ginger and cook.

Making fried chicken stuffed with cheese

1. Heat a pan, add oil and chopped onion over low heat to stir-fry the onion for about 5 minutes. Set aside.
2. Put the minced chicken breast into a blender, followed by the three flavors, garlic, coriander root, pepper, season with a little salt, then add the soy sauce and egg white.
3. Blend the ingredients until smooth and fluffy. After blending until smooth and fluffy, add the fried onions and mix the ingredients together.
4. Line a plastic bag with the ground chicken and place it on the plastic bag. Then place the cheese in the center and wrap it into a ball.
5. Boil the chicken balls using water temperature of approximately 72-85 degrees Celsius. Add the chicken balls. When they start to cook, scoop them out and let them cool, then remove the plastic wrap.
6. Coat with flour, egg and breadcrumbs, then deep-fry at 170 degrees Celsius until golden brown.

Making stir-fried vegetable side dishes
1. Stir-fry broccoli and carrots. Season to taste. Arrange on a plate and serve.
2. Scoop rice and then add mirin and mix well. Scoop into a bowl and arrange vegetables beautifully. Then place chicken balls on the rice and sprinkle with sesame seeds.
3. Pour teriyaki sauce over it and garnish with seaweed. Ready to serve.