Braised Chicken with Chestnuts
Tender chicken chunks simmered with sweet, roasted chestnuts in a savory soy-based glaze.
Story
This classic comfort dish combines the richness of dark meat chicken with the natural sweetness of chestnuts. It's a popular autumn and winter warmer that pairs perfectly with steamed rice.
Ingredients
Chicken pieces (bone-in, skin-on)
500g
Peeled chestnuts
200g
Ginger
3 slices
Garlic cloves
3
Light soy sauce
2 tbsp
Dark soy sauce
1 tbsp
Shaoxing rice wine
1 tbsp
Sugar
1 tsp
Scallions
2 stalks
Vegetable oil
2 tbsp
Instructions
1
Prep the Chicken and Chestnuts
Cut the chicken into bite-sized chunks. Rinse thoroughly under cold water. Bring a pot of water to a boil, blanch the chicken for 2 minutes to remove impurities, then drain. If using raw chestnuts, peel them and cut large ones in half.
2
Sear the Chicken
Heat oil in a wok or deep pan over medium heat. Add the chicken pieces and fry until the skin is golden brown and the meat has rendered some of its fat.
3
Aromatics and Sauce
Toss in the ginger slices, garlic, and scallion whites. Stir-fry until fragrant. Pour in the light and dark soy sauces, rice wine, and sugar. Mix well to coat the chicken evenly.
4
Braise Together
Add the prepared chestnuts to the pan. Pour in enough water to just cover the ingredients. Bring to a boil, then reduce heat to low. Cover and simmer for about 30 minutes until the chicken is tender and the sauce has thickened.
5
Finish and Serve
Remove the lid and turn up the heat slightly to reduce the sauce until glossy. Garnish with the remaining scallion greens and serve hot with steamed rice.
