Braised Chicken with Chestnuts

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Today I'm going to make braised chicken with chestnuts. This is a cooking method that uses red braising. First, we blanch and fry the chestnuts, then brown the chicken, then the ingredients are simmered for 20 minutes or so to thicken the broth. You can taste the rich flavor in this chestnut roast chicken, chicken, chestnuts, mushrooms, and rich broth.

The chestnuts used in this recipe are a product of autumn. Eating hot chestnuts in winter is a warm thing. Chestnuts are rich in carbohydrates, protein, and cellulose. We will blanch the chestnuts, then fry them in a little oil, so that the chestnut surface has a hard shell to keep its shape. This way, during the long simmering process, the chestnuts become soft but still keep their shape.

You can use a whole chicken or chicken legs for this recipe. You can remove bones and skin or not.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Chinese Home Cooking, Shandong (Lu) cuisine

Servings

Calories 383 kcal

Equipment

1 wok
1 sharp kitchen knife
1 saucepan

Ingredients

3 chicken legs or two chicken breasts
170 g shelled chestnuts
4 shiitake mushrooms stemmed and quartered
4 cloves garlic chopped in half
10 g ginger about 5 coin-sized slices
10 ml light soy sauce
5 ml dark soy sauce
8 ml oyster sauce
2 ml salt (slightly less than ½ tsp) or to taste
3 ml sugar (rounded ½ tsp)
35 ml cooking oil divided into 1 tbsp (15ml) and 2 tsps (10ml)

Instructions

Prepare the ingredients. Wash the chicken thighs.
Debone (and skin) the chicken thighs. Cut into bite-sized pieces. Rinse and drain.
Remove the stems from the mushrooms and cut the caps into pieces. Slice the ginger and garlic.
Add enough cold water to a saucepan to cover the chestnuts. Add the chestnuts. Bring to a boil over high heat and then cook over medium heat for 1 minute. Drain the water.
170 g shelled chestnuts
Add 15ml of oil to a dry pan, put in the chestnuts, fry them over medium heat until the surface turns golden brown, then pour out and drain the oil.
35 ml cooking oil, 170 g shelled chestnuts
Add 20ml of oil to the pot and put in ginger and garlic.
10 g ginger, 35 ml cooking oil, 4 cloves garlic
After the aroma comes out, add the chicken and fry over high heat until the moisture of the chicken is dry.
3 chicken legs
Use medium heat, add 5ml (1 tsp) dark soy sauce, 10ml (2 tsps) light soy sauce, 8ml (1 ½ tsp) oyster sauce, and 3ml (½ tsp) sugar. Test the flavor, and 2ml salt or to taste. Stir fry evenly.
10 ml light soy sauce, 5 ml dark soy sauce, 8 ml oyster sauce, 2 ml salt, 3 ml sugar
Add chestnuts and mushrooms, stir-fry evenly, then add enough water to cover the ingredients in the pot.
4 shiitake mushrooms, 170 g shelled chestnuts
Bring to a boil over high heat, then continue to simmer over medium-low heat for 15-20 minutes until the soup thickens.
Transfer to a bowl and serve.

Notes

Soy sauce and oyster sauce have a salty, savory flavor. Add these and then test the broth for saltiness before adding salt.

Nutrition

Calories: 383kcalCarbohydrates: 23gProtein: 17gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 90mgSodium: 535mgPotassium: 446mgFiber: 0.3gSugar: 2gVitamin A: 100IUVitamin C: 18mgCalcium: 24mgIron: 1mg

Keyword chestnuts, chicken legs, garlic, ginger, oyster sauce, shiitake mushroom, soy sauce, dark, soy sauce, light, sugar, white

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