Chestnut chicken rice
Ingredients
Rice ingredients
- 230 g Long grain rice (1.5 cup of rice cooker measuring cup)
- 1.5 cup water (based on the rice cooker instruction)
- 1 tsp sea salt
- 1 tsp chicken powder
Chicken ingredents
- 450 g chicken fillet
- 15 pcs chestnut (shelled)
Or use frozen chestnut or the ready to eat roasted chestnut (check the picture below)
- 1 pcs lotus leaf
Chicken seasoning
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp ground pepper
- 2 tsp cornstarch
- 1 tsp water
- 1 tsp oil
Spring onion oil seasoning
- 80 g diced green onions
- ½ tsp sea salt
- ½ tsp chicken powder
- 50 ml oil
Instructions
- Soak the lotus leaf in 60°C water for 2-3 mins until soft. Drain well and put it aside
- Marinade the chicken with the seasoning for 10 mins. Mix it with the chestnut. Put it aside
- Put the rice ingredient into rice cooker. Fold the lotus leaf. Coat it with some oil. Put it into the rice cooker. Top with chicken and chestnut. Turn on the rice cooker and let it cook until the rice is cooked through
- When the rice is cooked, remove the lotus leaf. Mix the rice with all the ingredient. Close the rice cooker. Let the rice and all other ingredients sit in rice cooker for another 10 mins. Dish it up and serve it with spring onion oil.
Spring onion oil steps
- Heat the pan with medium heat heat. Add in the oil and heat it up. Add in the green onion and stir fry for 10 seconds
- Put the mixture into a bowl. Add in the seasoning and mix well.
Notes
ready to eat roasted chestnut
Tips and notes
1 Don't soak the lotus leaf into boiling water or its flavor will significantly reduced
2 if you concern the rice may not cook properly with ingredient on top, you can use a steam rack to separate the rice and the rest of ingredients
Tips and notes
1 Don't soak the lotus leaf into boiling water or its flavor will significantly reduced
2 if you concern the rice may not cook properly with ingredient on top, you can use a steam rack to separate the rice and the rest of ingredients