1. Soak the rice for half an hour in advance.

2. I bought shelled chestnuts directly here and cut the chestnut meat into small pieces.some.To remove the shells, make an incision on each chestnut with the tip of a knife, boil a pot of water just enough to cover all the chestnuts, turn off the heat, add the chestnuts and simmer for five minutes, then peel the shells while they are still hot.This will make them very easy to peel.Lower shell.Soak dried mushrooms in water in advance, then cut into small pieces.Reserve the water used to soak the mushrooms.It is best to soak Cantonese sausage in warm water for a while and then cut it into slices diagonally.

3.Put the soaked rice into the rice cooker and add the water used to soak the mushrooms ( If it is not enough, add an appropriate amount of water) and add a few drops of white vinegar.The amount of water should be about 1 cm higher than the rice, which is the amount of water usually used for cooking.Put the mushrooms, chestnuts and sausages into the rice cooker as well.Press the rice cooker switch and cook for 45 minutes.

4. While the rice is cooking, prepare the sauce.In a small bowl, add 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1 teaspoon of sesame oil, and 1 teaspoon of salt.Mix well with 5 tablespoons of warm water and sprinkle with some chopped green onion.

5.The rice cooker jumps to the keep warm mode, pour the sauce into the pot, and use chopsticks Mix well.Then cover and simmer for another five minutes!

6.The hot and fragrant chestnut, mushroom and sausage braised rice is ready!