One-Pan Chestnut Chicken Rice 栗子酱油鸡饭【简单一锅熟料理｜一个人的午餐】

A delicious and easy-to-cook one-pan chestnut chicken rice meal made using tender chicken meat and roasted chestnuts. This recipe is for 1 serving, if you're cooking for the whole family, you can cook it in a rice cooker or pressure cooker. 

Ingredients:

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1 Boneless Chicken Thigh (about 200g)

I removed the chicken fat and skin using this kitchen scissor. When handling raw meat, I'd use a cutting board liner for easy clean-up. 

4 slices Ginger

4 cloves Garlic, minced

1 Shallot, chopped 

50g Roasted Chestnuts 

1/2 cup Rice

1 cup Chicken Broth

Optional: some spring onion for garnishing

Some oil for cooking 

Marinade:

1/2 tbsp Light Soy Sauce 

1 tsp Corn Flour

1 tbsp Oyster Sauce

1/2 tbsp Mirin/ Rice Wine

1/4 tsp Dark Soy Sauce 

Dash of White Pepper

1/4 tsp Sesame Oil

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Method:

1. Combine the marinade ingredients and the chicken meat. Let marinate for 30 minutes or overnight. 

2. Heat 1 tbsp of oil in the pan, stir fry ginger, garlic and shallot until aromatic. Add rice and stir fry for a few seconds for the water to evaporate. Add chicken broth, marinated chicken meat and chestnuts. 

I cooked this using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. It's safe to use in any cooking from low to high heat.

For more information about the product, visit Song Cho e-shop for details.

3. Cover the pan and bring to a boil, reduce to very low heat (I use induction cooker heat level 2) and simmer for 20 minutes. When it's ready, let the rice sit for 10 minutes. Garnish with spring onions and serve warm. Drizzle some sweet soy sauce if you like it more flavourful.

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Enjoy!