Mixed Rice with Chestnuts and Chicken

Chicken and ginkgo nuts make this a hearty rice dish.

Cooking time

20min+

Calories

475kcal

Sodium

600mg

Nutrition facts are for one serving.
Time to re-hydrate dried shiitake mushrooms and cook ingredients in a rice cooker are not included in the cooking time.

Ingredients(Servings: 4)

Mochi rice (mochigome) is short-grain glutinous rice.

Directions

Rinse and drain both the white rice and mochi rice together, place into a rice cooker.
Re-hydrate the dried shiitake mushrooms in 225 ml (7.6 fl. oz.) of water, remove the stems, and divide into four pieces. Save the rehydrating water for use later.
Cut the chicken into 1 cm (0.4 in.) cubes, massage in (A). Add in the mushrooms and mix together.
After soaking the chestnuts in hot water for for 2 to 3 minutes, peel then halve or quarter.
De-shell the ginkgo nuts, boil and remove the thin skin.
Pour the mushroom rehydrating water and sake into (1). Add (4), (5) and (3) with the seasoning liquids as well. Cook the rice as normal, then allow to steam for a further 10 minutes. Lightly combine all ingredients in the rice cooker before serving in bowls.

Cooking Basics

White rice - how to cook

Ingredients (servings: 4)

rice: 360 g (12.7 oz.)

water: 480 ml (13.5 ~ 16.2 fl. oz.)

※Cooking time: 40 minutes

Directions

1Place a smaller sized colander into a bowl and add in the rice.

2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.

3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.

4Pour in water, rinse and then throw away the starchy water.

5Repeat steps (4) several times until the water becomes less starchy and almost clear.

6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.

7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.

8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.

Chestnuts - peeling the shell and skin

Wash the chestnuts quickly and soak in lukewarm water for about 30 minutes. Cut off a small portion of the bottom part and from here peel off the shell and thin inner skin.

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