Chestnut Chicken

Name: Chestnut Chicken
Total time: 2 h
Ingredients: Appropriate amount Chicken legs (washed, cut into pieces); Appropriate amount Chestnuts (soaked in water for 2 hours, then drained); Appropriate amount Scallions (washed, cut into sections); Appropriate amount Ginger (peeled, sliced); 30g Cooking oil; 2 tbsp Soy sauce; 1 tsp Fine salt; 1 tsp White sugar; Appropriate amount Cornstarch slurry (for thickening)

Tender chicken legs and sweet chestnuts are steamed, then slowly braised until the nutty aroma permeates the meat and a glossy soy sauce glaze coats every bite.

2 hours

Medium

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Story

This dish rewards patience. By steaming the salted chicken first, you lock in moisture and capture a rich, golden broth. When those tender pieces hit a hot wok and meet the soaked chestnuts, everything transforms. A long, slow braise of an hour and a half breaks down the chestnuts into creamy, fragrant morsels that bleed their sweetness into the savory soy sauce. A quick swirl of cornstarch slurry at the end thickens the liquid into a glossy glaze, clinging to every piece of succulent chicken.

Ingredients

Chicken legs (washed, cut into pieces) Appropriate amount

Chestnuts (soaked in water for 2 hours, then drained) Appropriate amount

Scallions (washed, cut into sections) Appropriate amount

Ginger (peeled, sliced) Appropriate amount

Cooking oil 30g

Soy sauce 2 tbsp

Fine salt 1 tsp

White sugar 1 tsp

Cornstarch slurry (for thickening) Appropriate amount

Instructions

Prepare ingredients

Put the chestnuts in water to soak for 2 hours, then remove and drain; wash the chicken legs and cut into pieces; wash the scallions and cut into sections, peel the ginger and slice

Steam Chicken

Put the chicken pieces into a bowl, add salt and an appropriate amount of water, and marinate briefly, then put into a steamer and steam until cooked, take out the chicken pieces, and keep the chicken juice for later use

Braise

Heat oil in a wok, add the chicken pieces and stir-fry briefly a few times, add the chestnuts and chicken juices, then add soy sauce and sugar, cover with a lid and braise over low heat for an hour and a half, and finally add water starch to thicken the sauce.