Chestnut Roast Chicken
a) Chicken thigh meat 300g
b) Chestnut 150g
c) Rice 200g (soaked overnight in advance)
d) Seasoning: Oyster sauce, Soy sauce, Cooking wine, Sugar, Pepper, Starch
1. Marinate chicken thighs in advance with 1 spoon of oyster sauce, 2 spoons of soy sauce, 1 spoon of cooking wine, 1 spoon of sugar, appropriate amount of pepper, and appropriate amount of starch, and marinate for 15 minutes.
2. Cut the chestnut into pieces.
3. Spread the rice on the bottom of the Bestargot's 1600ml ti-pot, insert your fingers into the rice, and then add water until half of your fingers are covered by the water. Spread chestnuts and chicken in turn, then add an appropriate amount of sesame oil.
4. Bring the water to a boil over medium heat, then turn to low heat, cover and simmer for 7 minutes. Finally, turn off the heat and continue to simmer for 10 minutes.
Then please enjoy this delicious meal slowly. Bon appétit!!!