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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

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材料

  • raw chestnuts : 200g
  • しめじ : 50g
  • 舞茸 : 50g
  • 鶏もも肉 : 80g
  • にんじん : 30g
  • 米 : 2合
  • (A) Mirin : 大さじ1と1/2
  • (A) Liquor : 大さじ1と1/2
  • soy sauce : 大さじ1と1/2
  • dashi stock : 小さじ1
  • salt : 小さじ1/2

所要時間

40分

手順

  1. 1) make preparations 01:48

    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.

  2. 2) cut material 03:05

    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.

  3. 3) peel chestnuts 04:39

    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.

  4. 4) 仕上げる 07:00

    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。

Point

・Time required does not include rice cooking time.
・Peeled chestnuts can be substituted for fresh chestnuts.
・Mushrooms can be substituted with your favorite ones.
・Add burdock root, fried tofu, konnyaku, etc., depending on your preference.
・When peeling the raw chestnuts in step 3, cut off the bottom part of the chestnuts with a knife, and then hook the edge of the knife on the chestnut skin to make it easier to peel. After that, it is good to peel off the astringent skin from the bottom part of the chestnut by aligning the knife with the shape of the chestnut.
・By soaking the chestnuts in water after peeling, you can prevent discoloration and remove the lye from the chestnuts.

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