Chestnut Chicken 粟 子 炆 鷄

Chestnut Chicken 粟 子 炆 鷄 Chestnut Chicken 粟子炆鷄

Ingredients:

  • For chicken and chestnuts

  • 1 medium size chicken, about 3 to 3 1/2 lb (1.5 to 1.75 kg);
  • 1 1/2 lb chestnuts, shelled, peeled and cleaned;
  • 1 teaspoon ginger slices;
  • 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (0.25-0.3 kg), peel, grate and squeeze for juice);
  • 1 1/2 tablespoons Chinese cook rice wine, can be replace with dry white wine;
  • 1 teaspoon safflower oil;
  • 2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  • 2 tablespoons dark soy sauce;
  • 1 1/2 cups (360 mi) water;
  • Sea salt.
  • For thickening sauce

  • 1 1/2 teaspoons cornstarch;
  • 1/3 teaspoon cane sugar;
  • 1 tablespoon Liquid Aminos;
  • 1 tablespoon dark soy sauce;
  • 1/2 cup (120 ml) water.

Recipe:

Serving for 4

For chestnuts

  1. Shell, peel and clean chestnuts;
  2. Fill water to cover chestnuts in a pot over medium high heat;
  3. Lower to simmer when comes to a boil until they are medium soft, do not over cook.

For chicken

  1. Clean the chicken and pat dry;
  2. Cut into 2” pieces;
  3. Add ginger juice, rice wine and sea salt marinate overnight;
  4. Add 1 teaspoon safflower oil to a large sauté pan or a wok;
  5. Add ginger slices and sauté for one minute;
  6. Take them out and set aside;
  7. Brown the chicken on both sides;
  8. Add Liquid Aminos and dark soy sauce;
  9. Add ginger slices back in;
  10. Add 1 cup of juice from cooking the chestnuts;
  11. Turn to simmer when it comes to a boil;
  12. Cook for 30 minutes;
  13. Add chestnuts and cook for 10 minutes;
  14. Turn to medium high heat and add well-mixed thickening sauce;
  15. Turn off heat when it comes back to a boil;
  16. Serve hot with rice.

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