Rice Cooker Recipe: Chestnut and Mushroom Chicken Rice
電鍋料理：栗子菇菇雞肉炊飯
This is a comforting and simple recipe perfect for autumn!
- servings
- 👥 2 servings
- time
- ⏱ 30 min
- Cuisine
- 🍽 Japanese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 1 tbspsoy sauce
- 1 tbspmirin
- 1 cuprice
- 250 gboneless chicken thigh
- 250 gcabbage
- 1 packbrown beech mushroom
- 20chestnut
- 1 tbspbonito powder
- 1 tbsprice wine
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 535 kcal
- protein
- 31.5 g
- fat
- 10.2 g
- carbohydrate
- 81.3 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Prepare all the ingredients.
- 2
Slice the cabbage, mince the garlic, and trim the roots off the beech mushrooms.
- 3
Marinate the chicken with soy sauce, rice wine, and mirin.
- 4
Set the electric pressure cooker to sauté mode.
- 5
Sauté the cabbage, mushrooms, and garlic until fragrant.
- 6
Add the chicken and stir-fry until halfway cooked.
- 7
Add the rice, bonito powder, and salt to the pot, then pour in 1 cup of water.
- 8
Mix the rice and ingredients thoroughly.
- 9
Use the "Rice Cook" mode on the electric pressure cooker.
- 10
Once cooked, add the chestnuts, cover with the lid, and let it steam for 6 more minutes.
- 11
Ta-da, it's done!
