栗ときのこの炊き込みご飯｜ 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put the raw chestnuts in a bowl, add hot water around 40 degrees, and soak for about 15 minutes.
Wash rice and soak in water for 30 minutes.

Carrots are peeled, thinly sliced into 5 mm width, and then thinly sliced into 5 mm width.
Cut off the roots of the shimeji mushrooms and maitake mushrooms and loosen them.
Remove excess muscle, skin, and fat from the chicken thighs and cut into bite-size pieces.
Place the cut chicken thighs in a container, add (A), rub in, add soy sauce, mix, and marinate.

Drain the water in which the chestnuts were soaked in step 1, and peel off the chestnut skin and astringent skin.
Soak the peeled chestnuts in water for 15 minutes.

1の米の水を切り、2の鶏もも肉を漬けていたタレを加え、塩、だしの素を加える。
水(分量外)を2合目盛りまで加え、全体を混ぜ合わせる。
鶏もも肉、舞茸、しめじ、にんじん、生栗の順番に乗せ、通常炊飯する。
炊き上がったら、全体を混ぜ合わせ、器に盛って完成。