GF Clams and Asparagus Pilaf with Chicken Broth and Tomato Sauce

It is not really a traditional Japanese style dish; rather, it originates from the western style cousine.  However, this type of dish has settled and is widely eaten at home in Japan, and, mostly, I had an strong urge and couldn’t help craving for it, so I just made it.  It was yummy and relatively easy to make.  Here is how.

☆Ingredients(2 Servings):

  1. 8.4 oz of Clams
  2. 4 stems of Asparagus
  3. 1 Tomato
  4. 1/2 of Onion
  5. 10 oz of Steamed Rice
  6. 3.5 oz of Cheese
  7. 2  Chicken Wings

☆Seasonings:

  1. 1.5 tbsp of Olive Oil
  2. 2 tbsp of White Wine
  3. 2 tbsp of Potato Starch
  4. 2.5 cups of Chicken Broth
  5. Some Pepper and Salt

☆Instructions:

1. Pour 2.5 cups of Water, put the Chicken Wings and boil for about 20 mins untill you get some broth.

2. Cut the Asparagus, Tomato and Onions as shown in the pic.

3. Pour the Olive Oil on a pan, cook the Onion well, put the Potato Starch and Asparagus and cook further.  Once it is cooked well, put the Tomato and cook little bit(I’ve made a mistake that I put the Potato Starch at the very end.)

4. Take out the Chicken Wings, rip the meat off the bones and put the Chicken meat on a pan.

5. Put the Clams.

6. Pour the Chicken Broth.

7. Pour the White Wine.

8. Put a lid on, turn up the heat untill it starts boilling and simmer for about 4 to 5 mins.

9. Put the Heated Rice and mix the whole thing well.

10. Sprinkle the cheese, put a lid on and heat it up just for a little bit untill the cheese melts and the whole thing is heated up enough.

11. Put your food on a plate.

Enjoy your meal!

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