Braised Chicken with Chestnut and Assorted Mushrooms
Chestnuts are revered as the "King of Fruits," ranked alongside peaches, apricots, plums, and dates as one of the "Five Fruits," and recognized abroad as a "healthy food." They are valued as a premium fruit for strengthening the spleen and kidneys and supporting longevity. Chestnuts contain more vitamin C than tomatoes and over ten times that of apples, with significantly higher levels of potassium, zinc, and iron than common fruits. They are known for nourishing the stomach and strengthening the spleen, as well as tonifying the kidneys and fortifying the tendons. Inexpensive and highly nutritious, they serve as both a wholesome tonic and a restorative food.
Ingredients
Instructions
Step 1
Prepare the ingredients as shown.
Step 2
Place the chestnuts in a pressure cooker and cook for 10 minutes once the cooker reaches full pressure.
Step 3
Add the chicken, Sichuan pepper, and sliced ginger to a pot, pour in an appropriate amount of water, bring to a boil over high heat and cook for 10 minutes, then drain.
Step 4
Cut the shiitake mushrooms and common mushrooms into chunks, flatten the ginger, and peel the garlic.
Step 5
Heat a wok, add oil, and heat until the oil is 80% hot (nearly smoking).
Step 6
Add the chicken and stir-fry for 1 minute.
Step 7
Add 1 spoon of broad bean chili paste and stir-fry for 30 seconds.
Step 8
Add the ginger and garlic and stir-fry for 10 seconds.
Step 9
Add the shiitake mushrooms, common mushrooms, and chestnuts and stir-fry for 2 minutes.
Step 10
Add salt to taste and stir-fry for 1 minute.
Step 11
Add light soy sauce to taste and stir-fry for 30 seconds.
Step 12
Pour in water to cover all the ingredients, bring to a boil over high heat, then reduce to medium heat and cook until the sauce thickens.
Step 13
Incredibly delicious!