Chicken & Chestnut Donburi

Itsu 20-minute Suppers

Posted by Octopus Publishing

About

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

Serves 4
✚ 429 calories
❤ 3.2g saturated fat

Share

You Will Need (14 things)

  • 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

Steps (6 steps, 45 minutes)

  1. 1

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


  2. 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. 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. 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. 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. 6

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