Braised Chicken with Chestnuts
A Zhejiang-style dish with rich aroma and wholesome flavors.
Ingredients
Chicken (about 320g, cleaned and cut into pieces)
320g
Chestnuts (peeled and skin removed)
20
Green beans (cut into 5cm long segments)
80g
Ginger
2 slices
Oil
3.5 tbsp
Water-soluble cornstarch
2 tbsp
Cooking wine (for marinating)
3 tbsp
Sugar (for marinating)
1 tsp
Black pepper (for marinating)
a pinch
Instructions
1
Prepare Ingredients
Clean the chicken and cut into pieces, add marinade and mix well, marinate for a short while. Boil chestnuts in rolling water for 5~6 minutes, peel and remove the outer skin. Cut green beans into 5cm long segments.
2
Fry Main Ingredients
Heat oil until rolling, add chicken pieces and fry until lightly golden, remove. Wait until the oil is heated to high temperature again, add chicken pieces for a second fry, then add chestnuts and fry briefly, turn off the heat, remove chicken and chestnuts.
3
Prepare Side Dish
Fry green beans in oil briefly, set aside.
4
Simmer and Thicken Sauce
Heat 1.5 tbsp of oil in the pot, stir-fry ginger slices until fragrant, add chicken pieces, chestnuts and seasonings, bring to a boil, cover with aluminum foil instead of a lid, simmer over medium heat until the sauce is almost reduced. Finally add 2 tbsp of oil and green beans, thicken the sauce with water-soluble cornstarch, then serve.
