Chestnut Braised Chicken

Name: Chestnut Braised Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1.5 kg chicken (cleaned after eviscerating, head and feet removed, cut into 3 cm long x 2 cm wide pieces); 400 g chestnuts (washed, briefly boiled in water, peeled); 500 ml chicken stock; 200 g soy sauce (part for marinating chicken, part for cooking); 30 g sugar; 2 g MSG; 50 g cooking wine (part for marinating chicken, part for cooking); 600 g soybean oil (actual use 75 g); 20 g sesame oil (for drizzling); 20 g scallion segments; 10 g ginger shreds; 40 g starch (wet starch for thickening); 25 g roasted sesame seeds

Korean traditional dish of chicken pieces braised with chestnuts until fall-apart tender. The dish has a bright golden hue, with juicy, tender chicken, soft, glutinous chestnuts, and a thick, rich, aromatic sauce.

1h 10m

Easy

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Ingredients

chicken (cleaned after eviscerating, head and feet removed, cut into 3 cm long x 2 cm wide pieces) 1.5 kg

chestnuts (washed, briefly boiled in water, peeled) 400 g

chicken stock 500 ml

soy sauce (part for marinating chicken, part for cooking) 200 g

sugar 30 g

MSG 2 g

cooking wine (part for marinating chicken, part for cooking) 50 g

soybean oil (actual use 75 g) 600 g

sesame oil (for drizzling) 20 g

scallion segments 20 g

ginger shreds 10 g

starch (wet starch for thickening) 40 g

roasted sesame seeds 25 g

Instructions

Marinate chicken pieces

Clean the chicken after eviscerating, rinse well, remove the head and feet, and chop into pieces about 3 cm long and 2 cm wide. Place in a bowl, add a small amount of soy sauce and cooking wine, mix well, and marinate to absorb the flavors.

Prepare chestnuts

Wash the chestnuts, briefly boil in hot water, lift them out, and peel off the skins.

Fry chicken pieces

Add soybean oil to a wok and heat to about 70% hot. Add the chicken and fry briefly, then lift out with a slotted spoon and drain off the oil. Pour out the remaining oil.

Braise to finish the dish

Leave a small amount of oil in the wok, heat, add minced ginger and stir-fry until fragrant. Add the chicken pieces, pour in cooking wine, add soy sauce and sugar, and stir to combine. Add the chicken stock, bring to a boil over high heat, add the chestnut meat, and braise together. When the chestnuts and chicken pieces are tender and falling apart, add MSG, roasted sesame seeds, scallion segments, and ginger shreds, and stir well. Thicken with wet starch, transfer to a plate, drizzle with sesame oil, and serve.