Chestnut Stir-fried Chicken

Name: Chestnut Stir-fried Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Chinese
Ingredients: 250 g Boneless chicken (skin side down, flattened with back of knife, cross-cut a few times (depth 2/3), cut into 1.7cm cubes); 100 g Fresh chestnut meat (old chestnuts need to be cooked and cut open); 25 g Soy sauce; 1.5 g Fine salt; 2 g Vinegar; 15 g MSG; 10 g Shaoxing wine; 10 g White sugar; 750 g (consumes 75 g) Vegetable oil (for stir-frying); 15 g Sesame oil (drizzled for fragrance); 2 g Scallion sections; 35 g Wet starch (for making sauce)

A traditional Zhejiang dish with a golden sheen, featuring tender chicken and soft, fragrant chestnuts in a richly flavored sauce.

22 min

Easy

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Ingredients

Boneless chicken (skin side down, flattened with back of knife, cross-cut a few times (depth 2/3), cut into 1.7cm cubes) 250 g

Fresh chestnut meat (old chestnuts need to be cooked and cut open) 100 g

Soy sauce 25 g

Fine salt 1.5 g

Vinegar 2 g

MSG 15 g

Shaoxing wine 10 g

White sugar 10 g

Vegetable oil (for stir-frying) 750 g (consumes 75 g)

Sesame oil (drizzled for fragrance) 15 g

Scallion sections 2 g

Wet starch (for making sauce) 35 g

Instructions

Prepare chicken pieces

Place chicken skin-side down, flatten with the back of a knife, cross-cut a few times (depth 2/3), and cut into 1.7cm cubes.

Make sauce

Put Shaoxing wine, soy sauce, sugar, vinegar, and MSG in a bowl, mix with 40g wet starch to form a sauce, set aside.

Blanch chicken

Heat a wok over medium heat, add vegetable oil after swirling the pan, when oil reaches about 125°C (medium heat), add chicken pieces and stir to separate, after about 10 minutes remove with a slotted spoon.

Re-fry

When oil temperature rises to about 175°C (high heat), add chicken pieces and chestnuts together, stir-fry for about 10 seconds, then pour into a slotted spoon to drain oil.

Finish cooking

Leave 15g oil in the wok, add scallions and stir until fragrant, add chicken and chestnut meat, immediately pour in the prepared sauce mixed with 25g water, toss until chicken and chestnuts are coated with sauce, drizzle with sesame oil, then serve.