Chicken & Chestnut Donburi

Itsu 20-minute Suppers

https://www.cutoutandkeep.net/projects/chicken-and-chestnut-donburi • Posted by Octopus Publishing

This is a great one-pot casserole dish, full of rich, autumnal flavours. Serves 4 ✚ 429 calories ❤ 3.2g saturated fat

You will need

200 g Uncooked Japanese-style short-grain White Rice 250 ml Water ¼ tsp Salt , plus an extra pinch of salt for the cooking water 2 tbsp Sunflower Oil or groundnut oil 250 g Boneless, skinless Chicken thighs, cut into small pieces 15 g Fresh root Ginger , peeled and finely chopped 1 Garlic clove, finely chopped 3 tbsp Soy Sauce 1 tbsp Mirin 2 Small White Onions , cut into quarters 1 Leek , trimmed, cleaned and cut into thin rings 70 g Shiitake or Chestnut Mushrooms , quartered 100 g Ready-cooked Chestnuts 250 ml Ready-made Chicken Stock

Project Budget

Time

Difficulty

Description

This is a great one-pot casserole dish, full of rich, autumnal flavours. Serves 4 ✚ 429 calories ❤ 3.2g saturated fat

Instructions

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


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.


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.

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.

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.


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