Electric rice cooker chestnut casserole, super soft and creamy
Get all the ingredients ready before you start, rice in water, mushrooms in boiling water, chestnuts peeled and diced, carrots diced, pork sliced, ginger sliced, then open a pan, boil the fat out of the oil, add some ginger, then stir-fry the lean meat.
When the lean meat turns white (if you like the aroma, you can stir-fry it for a long time, so that the lean meat is old and fragrant), then add the diced carrots, chestnuts, mushrooms (pinch the water) and stir-fry.
Continue to stir-fry for a while to release the aroma
Pour in the soaked rice (control the water and then pour it in), continue to stir-fry for a while, then add salt, soy sauce, cooking wine, chicken and other seasonings and continue to stir-fry, (too dry can add the right amount of water).
Stir fry for two or three minutes until the rice is a little transparent, add some boiling water, almost as high as the rice, don’t add too much
Pour the fried rice into the rice cooker, shake the rice a bit so that the rice is at the bottom and the ingredients are at the top (so that the rice can easily absorb the water and will not be entrapped), pay attention to the height of the water, lower than the height of the top ingredients (otherwise the rice will be a bit soft and not chewy enough), press the cook button, cook the rice and mix well, then you can eat it!
Ta-da, fragrant stew that serves two big bowls.