Chicken and Beer Steamed Rice

Take basic chicken and rice to another level with a can of dark beer.


  • 360 milliliters uncooked rice
  • 1 350 milliliters can dark beer
  • 100 grams chicken thigh
  • 30 grams edamame
  • 30 grams corn
  • 20 grams cheese
  • 1 teaspoon instant Japanese soup stock (dashi)
  • 10 grams butter
  • Soy sauce


  1. Cut off fat from chicken thigh and set aside.
  2. Thoroughly wash and drain rice.
  3. In a rice cooker, combine washed rice, chicken thigh, edamame, corn and cheese.
  4. Pour in the can of beer.
  5. Turn rice cooker on and cook rice as usual.
  6. Serve rice in individual bowls with a pat of butter and a drizzle of soy sauce.