Wild Mushroom Chicken Rice with Chestnut

Chestnut Mix Mushroom Chicken Fried Rice Recipes | Buffalo Cookware Malaysia

Ingredients

  • 2 cups rice
  • 2 drumstick (deboned)
  • 10 chestnut (cooked chestnut without shell)
  • 1 black fungus (sliced)
  • 1 packet shimeiji mushroom (cut away the bottom of the mushroom)
  • 1 stalk spring onion (finely chopped)
  • 2 tbsp oil

Marinate for chicken

  • 1 tsp cooking sake
  • 1 tsp soy sauce

Seasoning

  • 2 tbsp soy sauce
  • 2 tbsp cooking sake
  • 2 tbsp mirin
  • ½ salt
  • 1 tbsp sesame oil

Dried Anchovies And Kelp Stock

  • 1 pc Dried Kelp
  • 6 pcs Dried Anchovies ( Heads and Digestive Tissues Removed)
  • 500ml Water

Method

  1. Wash rice and drain.
  2. In a pot, prepare stock by adding water, kelp and anchovies. Simmer for 10 minutes. Strain the broth through a sieve and set aside.
  3. In a separate pot, prepare boiling water and add greenpeas. Let it cook briefly.
  4. Cut drumstick into bite size pieces and add marinate to chicken.Marinate for 10 minutes.
  5. Add oil into inner pot and select “Firewood Rice” function.
  6. Add chicken, skin side down. Fry both sides until golden brown. Add rice, mushroom, black fungus and chestnut. Add soy sauce, cooking sake, mirin and salt.
  7. Pour dried anchovies and kelp stock, close the lid and let it cook. Once cooked, keep warm for 10 minutes.
  8. Add spring onion and sesame oil and mix until well combined and served.