Kimchi, Chestnut, and Chicken Pot Rice recipe - ingredients, nutrition and when to eat it
Kimchi, Chestnut, and Chicken Pot Rice is made by cooking rice in one pot topped with chicken, chestnuts, and kimchi.
Kimchi, Chestnut, and Chicken Pot Rice is made by cooking rice in one pot topped with chicken, chestnuts, and kimchi. The nutty, tender chestnuts pair well with the kimchi’s tang and the mild flavor of the chicken. It makes a hearty lunch or dinner on a cool day.
Rice bowls · 45 minutes to cook
Nutrition (per 395g serving): 602.7 kcal · protein 23.8g · carbohydrate 86.1g · fat 15.9g · sodium 727.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi is too salty or sour, rinse it briefly with water, then squeeze out the excess moisture.
Tips: Keep the lid on while the pot rice rests so the grains cook evenly.
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Ingredients (1 serving)
- Rice — 90 g
- Chicken Thigh — 80 g
- Chestnuts — 3 pc
- Napa Cabbage Kimchi — 50 g
- Green Onion — 10 g
- Garlic — 1 pc
- Soy Sauce — 1 tsp
- Sesame Oil — 1 tsp
- Water — 120 ml