$ $ $ $ $
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45 mins

Itsu 20-minute Suppers
This is a great one-pot casserole dish, full of rich, autumnal flavours.

Serves 4
✚ 429 calories
❤ 3.2g saturated fat

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2022 Blanche Vaughan / Mitchell Beazley · Reproduced with permission.
  • Step 1

    Cook the rice with the measured water and pinch of salt.

  • Step 2

    While the rice is cooking, heat 1 tablespoon of the oil in a heavy-based flameproof casserole with a lid or saucepan, add the chicken pieces and fry over a high heat for 1 minute until they start to colour. Remove to a plate.

  • Step 3

    Add the remaining tablespoon of oil to the pan and fry the ginger and garlic over a medium–high heat for a few seconds until they start to colour.

  • Step 4

    Pour in the soy sauce and mirin and let the mixture begin to boil, then return the chicken to the pan and stir to coat well in the sauce.

  • Step 5

    Add the onions, leek, mushrooms and chestnuts, chicken stock and ¼ teaspoon of salt. Bring to the boil, then cover with the lid and cook over a medium heat for 7 minutes.

  • Step 6

    Serve the chicken and vegetables on a bed of the rice, with plenty of sauce spooned over the top.

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siriuslestrangeone · Liverpool, New York, US
when you say chestnuts, do you mean water chestnuts or the actual tree nut?
Square 2021 04 02 173905 img 4855

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