Mushroom and Chicken Rice (Kinoko Gohan)

My daughter wanted me to try this recipe from one of the books she was reading: Pilu of the Woods. It was actually pretty good. I made this in a rice cooker and estimated the amount needed for mushrooms, carrots and chicken.

Mushroom Rice (Kinoko Gohan) (~modified from Mai Nguyen's book Pilu of the Woods)

Ingredients

• 2 cups rice (used 2 cups of uncooked rice)
• 250 g enoki and shitake mushrooms (Estimated this)
• 150 g skinless chicken thighs, cut into bite sized pieces (used 5-6 skinless chicken thighs, cut into pieces)
• 1/4 cup, shredded or diced carrots (estimated this)
• 1.5 cups broth plus more
• 1 tablespoon of soy sauce and cooking sake (used another kind of cooking wine, and estimated this amount. also added sesame oil to this)
• 2 tablespoons each of soy sauce, cooking sake (used another kind of cooking wine) and mirin 
• 1/2 teaspoons each of salt and epper
• 1 tablespoon of butter (used canola oil)
• chopped green onion

Directions

1. in a small bowl, toss chicken in 1 tablespoon soy sauce and 1 tablespoon cooking sake and set aside (approximated this, and also added sesame oil)
2. Rinse 2 cups of rice until water runs clear. Let it soak for 30 min for fluffier rice. To ensure rice is dry, put it in a sieve and let it drain for at least 15 min (did not soak or dry rice)
3. In a small pot, combine the chicken and carrots. Add 1/5 cups of broth or enough to cover the chicken and carrots and bring to a boil. Lower the hear and let it simmer for 10 min. 
4. Use a sieve to separate the chicken and carrots from the broth. Don't throw out the broth because you will need it for the rice. 
5. IN a heavy bottomed pot (I put it in rice cooker), combine the rice and 2 cups of chicken broth (use broth from step 3) and add regular chicken broth to make 2 cups (I had enough for 2 cups using broth to cook the chicken and carrots).
6. Cooked in rice cooker. 
7. Add some chopped onions on top of mushroom rice