Chestnut Braised Chicken
Crisp-tender chicken pieces paired with soft, glutinous, fragrant chestnuts.
Ingredients
tender whole chicken (cut into cubes)
750 g
chestnuts (cut, briefly boiled, peeled while hot with shells and skins removed)
500 g
finely chopped scallion and ginger
5 g
Shaoxing wine
15 g
soy sauce
15 g
fine salt
to taste
sugar
5 g
MSG (flavor enhancer)
1 g
sesame oil
a pinch
cooked clear oil
about 75 g
Instructions
1
Step 1
Cut the chestnuts, briefly boil them in a pot of water, then peel off the shells and skins while hot and set aside. Cut the chicken into cubes.
2
Step 2
Place a wok over high heat, add about 50 g of cooked clear oil and heat until hot. First sauté the scallion and ginger until fragrant, then add the chicken cubes and stir-fry until the meat shrinks. Add the Shaoxing wine, soy sauce, sugar, and about 200 g of boiling water. Once it comes to a boil, reduce to medium-low heat, cover the wok, and braise for about 10 minutes. Add the chestnuts and continue braising for another 5–6 minutes, until the chicken is tender and the chestnuts are soft. Increase to high heat to thicken the sauce, stir in the remaining cooked clear oil, toss to coat evenly, and serve.
