Chestnut and Mushroom Chicken Rice

Overview

Making meals in one pot saves time and is simple.

Tags

• staple food
• home cooking
• chicken legs
• chive leaves
• donggu yipin fresh soy sauce
• garlic
• huairou chestnut
• mushrooms
• oyster sauce
• sugar
• carrot
• salt
• young ginger

Ingredients

Steps

1. 1 Soak 200g rice in 1:1.4 water. The amount of water depends on personal taste and the moisture content of each brand of rice.

   

2. 2 Debone the chicken legs and cut them into small pieces (I was anxious and didn’t do it. My family suggested that it would be perfect if there was more meat). Suggestion: use a large chicken leg. Dice 100 grams of radish and four mushrooms. 12 chestnuts produced in Huairou, Beijing, cut in half. 2 pieces of young ginger, 2 pieces of garlic.

   

3. 3 If some people think the mushrooms have a strong smell, they can blanch them in water to remove the smell.

   

4. 4 Add appropriate amount of oil, add ginger and garlic and sauté until fragrant

   

5. 5 Add chicken pieces.

   

6. 6 Turn up the heat and stir-fry.

   

7. 7 When the chicken pieces change color, add the mushrooms and diced carrots and stir-fry evenly.

   

8. 8 Add chestnuts and stir-fry.

   

9. 9 Two spoonfuls of Katonggu Yipin fresh.

   

10. 10 Stir-fry 1 tablespoon of oyster sauce for a while. At this time, the vegetables will release moisture.

    

11. 11 Add rice soaking water and bring to boil.

    

12. 12 Add appropriate amount of salt according to personal taste

    

13. 13 Sugar 5g. Cover the pot and cook over medium heat for about 5 minutes

    

14. 14 The amount of water is the same as or slightly more than the rice water added.

    

15. 15 Pour the freshly fried chicken, soup and water into the rice cooker.

    

16. 16 Once the cooking process is complete, stir the rice before removing the ginger slices and sprinkle with chive leaves.

    

17. 17 The chestnuts are sweet, the chicken is fragrant, and the rice is chewy and fragrant.