Chestnut Mushroom Chicken Rice

Chestnut mushroom chicken rice

Time 20 mins | Serves 4

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  • 1.5 cups (290g) SongHe noble brown rice, washed & drained
  • 2 tbsp rice field 100% rice bran oil
  • 6 slices ginger
  • 300g chicken thigh skinned, deboned, cut into cubes
  • 12pcs shiitake mushroom, soaked to soften, sliced thinly
  • 1 cup frozen corn kernel
  • salt to taste
  • ground white pepper to taste
  • 16 chestnuts, peeled
  • 3 cups (750ml) fat free chicken stock or water


  • ½ tbsp light soy sauce 0.5 tbsp
  • ½ tbsp dark soy sauce 0.5 tbsp
  • 1 tbsp chinese cooking wine
  • ¼ tsp salt
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  1. Marinate chicken with light and dark soy sauce, Chinese cooking wine and salt. Cover and leave for 30 minutes.

  2. Steam chestnuts for 15-20 minutes until soft. Set aside.

  3. Wash and rinse the rice well. Set aside

  4. In a wok or non-stick pan, heat oil and stir-fry ginger until fragrant. Add chicken, mushrooms and corn kernel and stir-fry until three-quarters done. Do not overcook the chicken while in the wok.

  5. Add drained rice and stir-fry for 3-5 minutes until rice grains are dry and separate. Add salt and ground white paper to taste.

  6. Transfer all into rice cooker, place chestnuts on top and add fat-free chicken stock or water.

  7. Cook until rice and ingredients are done. Garnish with spring onion. Serve hot and enjoy the meal with your family.

Recipe by:
Song He