Made Chicken & Chestnut Rice in the rice cooker as an easy 1-pot simple meal using some lovely large shiitake mushrooms and cooked chestnuts given by a girlfriend of mine. Turned out pretty delish.. 🙂

Chicken & Chestnut Rice

Serves 3-4; Cook & Preparation Time: ±1 hr


  • 500g chicken thigh (or breast) fillet, cut into small chunks
  • 8-10 pcs cooked chestnuts, halved if large
  • 4 pcs large dried shiitake mushrooms, rehydrated in warm water for 15-30 mins, cut mushrooms into little cubes
  • 300g long grain rice
  • enough water to cover rice mixture
  • spring onions or cucumber and fresh red chilli, chopped – garnishing, optional

Marinade Ingredients:

  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • ¼ tsp ground white pepper
  • 1 tablespoon light soy sauce
  • 1 tbsp ginger juice
  • 1 tsp sugar
  • 2 tsp sesame oil
  • 1 tsp cornflour
  • ¼-½ tsp salt


  1. Wash rice in several changes of water. Leave rice to soak in a little water for at least 30 mins.
  2. Combine marinade ingredients in a large bowl and add chicken. Let chicken marinate for at least 1 hr in fridge.
  3. Put chestnuts, mushroom and chicken with marinade into rice cooker. Mix well and press COOK.
  4. Once rice cooker turns to KEEP WARM, add in rice and water till water’s just above mixture. Press COOK.
  5. Once it turns to KEEP WARM again, give rice and chicken mixture a good stir to mix well. Press COOK again.
  6. Repeat this 2 or 3 more times, making sure that the last time, chicken’s thoroughly cooked after it turns to KEEP WARM. Cover, leave it to stand for at least 20-30 mins without opening lid again.
  7. After 20-30 mins, give rice and chicken mixture another good stir. Bottom of rice should be a little burnt. 🙂
  8. Serve with some chopped spring onions and chillies. And some cucumbers too..

Chicken & Chestnut Rice 3

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