Chestnut Braised Rice

Name: Chestnut Braised Rice
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 2 cup rice; 1 bowl chestnut; to taste pork belly; 8 piece Dried shiitake mushroom; 2 pieces Scallion; 0.5 stick Carrot; 1.5 stick Cantonese sausage; 10 pieces Scallop; 2 tsp High-calcium dried shrimp; 1 tsp light soy sauce; 1 tsp fish sauce; a pinch Salt; to taste chicken essence; 1 tsp Lard

A luxurious one-pot chestnut rice layered over pork belly, Cantonese sausage, shiitake, dried scallops, and shrimp skin, rendered in lard for deeply savory, umami-rich sweetness.

1 hrNewMedium Staple Food Simmer Savory

Instructions

1
Slice the pork thinly, cut the rehydrated dried shiitake mushrooms into strips, chop the green onions, dice the carrots, slice the Cantonese sausage, clean and soak the dried scallops then tear them apart, and prepare some high-calcium dried shrimp.
2
Peel the chestnuts and set aside.
3
Add a small amount of lard to the pan, then stir-fry the pork belly slices to release the excess oil.
4
Add the shiitake mushrooms, white parts of the green onions, dried scallops, and a small handful of dried shrimp (I used unsalted dried shrimp) and stir-fry until fragrant.
5
Stir-fry the sausages for a moment.
6
Add the diced carrots and stir-fry evenly.
7
Turn the washed rice upside down and stir-fry evenly.
8
Add 1 spoon of light soy sauce, 1 spoon of fish sauce, a little salt and chicken essence, stir-fry more, and it will be fragrant only after the moisture is cooked off.
9
Stir-fry until the moisture is gone.
10
Scoop it into the rice cooker and spread it evenly.
11
Add the water used to soak the shiitake mushrooms, making it level with the rice, slightly less than the usual amount of water used for cooking rice.
12
In the regular rice cooking mode, cook the rice and then mix in chopped green onions. If you have shallot oil, adding a bit of it will make it even more fragrant!