Benihana Hibachi Chicken Rice Recipes
This is a copycat version of the Hibachi Chicken Rice served at Benihana. Made in a pan but can be done on a flat grill like at the restaurant.
Recipe From food.com
Provided by Member 610488
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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Sep 10, 2017 ingredients Units: US 4 cups cooked rice, cooled to room temperature 4 tablespoons sweet butter (softened) 2 garlic cloves, finely minced (use 1 if you want a …
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Sep 10, 2017 ingredients Units: US 4 cups cooked rice, cooled to room temperature 4 tablespoons sweet butter (softened) 2 garlic cloves, finely minced (use 1 if you want a …
5/5 (10)
Total Time 1 hr 5 mins
Category One Dish Meal
Calories 373 per serving
- The rice could be pre-cooked the night before and stored in fridge or cook the rice using package directions -- Note: double the water per each cup of uncooked rice. For this recipe you would use 4 cups of water and 2 cups of uncooked rice, pinch of salt and once you bring it to a boil, turn the heat down and cook for 20 minutes covered. You must spread the rice out after it is cooked in a shallow pan and cool it off in the fridge (or freezer if you have room). Needs to be at room temperature or cooler.
- Make your garlic and butter compound. Put softened butter in a bowl large enough to allow you to mix the garlic into the butter. Needs to be well blended. Use a potato masher to mash the butter or use a hand mixer if you wish. Peel garlic by hitting each clove with the side of a knife being careful and keep sharp end of knife away from you. It is now easy to peel and you will do this with both cloves (or 1 if you want less of a garlic flavor) and then finely mince. After garlic is minced you will use the side of the knife and run the side of the blade in each direction to mash the garlic. You want to make a paste out of the garlic. Add the garlic to the butter and mix really well. Keep the bowl on the counter ready for use.
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