Serves: 4

Directions:

1. Dice the chestnuts, braised fried tofu, shitake mushrooms and bamboo shoots and set aside.
2. In a pan, pour in oil and sesame oil and then heat over with medium high heat, and then stir in chicken and onions. Add white rice and stir well, and then combine all ingredients from step 1 to the wok.
3. Throw in soy sauce, Kombu stock, and salt, bring it to boil. Put the lid on to simmer for 15 minutes, turn off the heat and let it sit with lid on for 5 minutes.
4. Stir the rice and garnish with roasted seaweed and white radish.