http://www.germanpool.com/eng/cooking/recipe_page.php?id=276
Chicken and Chestnut Rice
Ingredients:
Chestnuts
Chicken Thighs
Pearl Rice
Marmoreal Mushrooms
White Mushrooms
Dried Shallots
Ginger
Shaoxing Wine
Stock
Marinade:
Oil
Sugar
Corn Starch
Light Soy Sauce
Sesame Oil
Dark Soy Sauce
Steps:
1.
Dice the mushrooms. Rinse the pearl rice and marinate the chicken.
2.
Saute the dried shallots and ginger in the IH Pressure Rice Cooker with its lid open using the "Grill" function. Add mushrooms and Shaoxing wine. Stir fry until half-cooked.
3.
Put chestnuts, pearl rice, stock and water into the Rice Cooker. Close and lock the lid. Select the "Pilaf" function.
4.
Open the lid when the steam is fully released. Put in the chicken and mix well. Close the lid and wait 2-3 minutes before serving.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference