Chestnut and Chicken Pot Rice recipe - ingredients, nutrition and when to eat it
This pot-cooked rice brings together the gentle sweetness of chestnuts and the mild flavor of chicken.
This pot-cooked rice brings together the gentle sweetness of chestnuts and the mild flavor of chicken. It’s wonderful served warm on an autumn evening and makes a satisfying meal with just a simple soup or kimchi on the side.
Rice bowls · 40 minutes to cook
Tips: Drain the rice thoroughly so the cooked rice doesn’t turn soggy.
Tips: Trimming away some of the skin and fat from the chicken thighs makes the dish lighter.
Tips: Quarter large chestnuts and halve small ones to preserve their shape.
Tips: Mix everything after letting the rice rest so the chestnuts don’t break apart and the grains spread evenly.
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Ingredients (1 serving)
- Rice — 0.5 cup
- Boneless chicken thigh — 80 g
- Chestnuts — 4 pc
- Shiitake mushrooms — 1 pc
- Onion — 0.1 pc
- Garlic — 1 tsp
- Green onion — 0.3 stalk
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Cheongju rice wine — 1 tsp
- Water — 0.8 cup