One-Pot-Meal Recipe: Chestnut Chicken Rice

Name: One-Pot-Meal Recipe: Chestnut Chicken Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Dinner
Ingredients: 300 g Chicken Thigh; 1 1/2 cups Brown Rice; 12 Dried Shiitake Mushroom; 16 Chestnuts; 1 cup Frozen Corn Kernel; 3 cups Chicken Stock; 2 Tbsp Cooking Oil; 6 slices Ginger; Ground White Pepper; Salt; 1 Tbsp Chinese Cooking Wine; 1/2 Tbsp Light Soy Sauce; 1/2 Tbsp Dark Soy Sauce; 1/4 tsp Salt

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Level

easy

Cooking

30 min

Preparation

15 min

Ingredients

Servings

Chicken Thigh skinned, deboned, cut into cubes	300 g
Brown Rice washed, drained	1 ¹⁄₂ cups
Dried Shiitake Mushroom soaked to soften, sliced thinly	12
Chestnuts peeled	16
Frozen Corn Kernel	1 cup
Chicken Stock or water	3 cups
Cooking Oil	2 tbsp
Ginger	6 slices
Ground White Pepper to taste
Salt to taste
Marinade:
Chinese Cooking Wine	1 tbsp
Light Soy Sauce	¹⁄₂ tbsp
Dark Soy Sauce	¹⁄₂ tbsp
Salt	¹⁄₄ 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!