香菇栗子鸡饭Mushroom and chestnut Chicken Rice

鸡腿肉下料酒、姜茸和酱油，腌20分钟，备用；香菇和干栗子泡软洗净，备用。Marinate chicken leg with Chinese wine, chopped ginger and sou sauce for 20 minutes, set aside. Soaked mushroom and chesnut till soft, set aside.

冷油下锅，将小葱头爆香后，加入蒜茸和鸡腿肉继续翻炒至发出香气。Heat oil in wok, saute shallot till fragrant, add in chopped garlic and chicken, stir fry till aromatic.

下香菇、栗子和调味料，翻炒后下纯净水，大火煮至滚，转小火焖30分钟。Add mushroom, chesnut and seasoning, fry well. Pour in water and bring to a boil, turn to low heat and simmer for 30 minutes.

倒糙米与所有材料拌匀，盖上盖子（或倒入电饭锅内），焖煮至饭熟，即可享用。Add in brown rice, mix well, cover with lid (or transfer to a rice cooker), simmer till rice cook, done.