Chicken and Chestnut Rice
Light Soy Sauce
Dark Soy Sauce
Dice the mushrooms. Rinse the pearl rice and marinate the chicken.
Saute the dried shallots and ginger in a flying pan. Add mushrooms and Shaoxing wine. Stir fry until half-cooked.
Put chestnuts, fried mushrooms, pearl rice, stock and water into the Multifunctional Rice Cooker. Select the "Japanese" function.
When the rice is ready, put in the chicken and mix well. Wait 2-3 minutes before serving.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference