One-Pot-Meal Recipe: Chestnut Chicken Rice
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One-Pot-Meal Recipe: Chestnut Chicken Rice

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Level

easy
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Cooking

30 min
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Preparation

15 min
Ingredients
Servings
4
Chicken Thigh
skinned, deboned, cut into cubes
300 g
Brown Rice
washed, drained
12 cups
Dried Shiitake Mushroom
soaked to soften, sliced thinly
12
Chestnuts
peeled
16
Frozen Corn Kernel
1 cup
Chicken Stock
or water
3 cups
Rice Field Rice Bran Oil
2 tbsp
Ginger
6 slabs
Ground White Pepper
to taste
Salt
to taste
Marinade:
Chinese Cooking Wine
1 tbsp
Light Soy Sauce
12 tbsp
Dark Soy Sauce
12 tbsp
Salt
14 tsp
How to cook
Prepare ingredients
  • Marinate chicken (skinned, deboned cut into cubes) with light and dark soy sauce, Chinese cooking wine and salt.
  • Cover and leave for 30 minutes minimum or overnight in the fridge for maximum flavor.
  • Steam chestnuts for 15-20 minutes until soft. Set aside.
  • Wash and rinse the rice well. Set aside.
Start cooking
  • In a wok or non-stick pan, heat oil and stir-fry sliced ginger until fragrant.
  • Add chicken, mushrooms and corn kernel and stir-fry until three-quarters done. Do not overcook the chicken while in the wok.
  • Add drained rice and stir-fry for 3-5 minutes until rice grains are dry and separate.
  • Add salt and ground white paper to taste.
  • Transfer all into rice cooker, place chestnuts on top and add fat-free chicken stock or water.
  • Cook until rice and ingredients are done.
  • Garnish with spring onion. Serve hot and enjoy the meal with your family!
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