Clay Pot Braised Chicken with Chestnuts

Name: Clay Pot Braised Chicken with Chestnuts
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: chicken (chopped into pieces, drained), half; 400g chestnut meat (place in boiling water and boil for about 5 minutes, cool, remove skins, drain); ginger, several slices; 1 tbsp cooking wine; 0.5 tbsp fermented bean curd; 2 coriander; 1 tbsp salt; 1 tbsp sugar; 1 tbsp vegetable oil; 1 tbsp dark soy sauce; sesame oil, to taste; white pepper powder, to taste; 3 tbsp oil

Stir-fry chicken pieces with chestnuts, then transfer to a clay pot and simmer for 40 minutes to create this Beijing-style dish.

1h 20m

Easy

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Ingredients

chicken (chopped into pieces, drained) half

chestnut meat (place in boiling water and boil for about 5 minutes, cool, remove skins, drain) 400g

ginger several slices

cooking wine 1 tbsp

fermented bean curd 0.5 tbsp

coriander 2

salt 1 tbsp

sugar 1 tbsp

vegetable oil 1 tbsp

dark soy sauce 1 tbsp

sesame oil to taste

white pepper powder to taste

oil 3 tbsp

Instructions

Prep ingredients

Cut chicken into pieces, drain excess water

Prepare chestnuts

Place chestnut meat in boiling water and boil for about 5 minutes, let cool, remove skins, drain

Braise

Add 3 tbsp of oil, stir-fry chestnuts and ginger until fragrant, add chicken and fermented bean curd and stir-fry briefly, transfer to a clay pot, bring to a boil, simmer on low heat for about 40 minutes, thicken the sauce, garnish with coriander and serve