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
- Shell, peel and clean chestnuts;
- Fill water to cover chestnuts in a pot over medium high heat;
- Lower to simmer when comes to a boil until they are medium soft, do not over cook.
For chicken
- Clean the chicken and pat dry;
- Cut into 2” pieces;
- Add ginger juice, rice wine and sea salt marinate overnight;
- Add 1 teaspoon safflower oil to a large sauté pan or a wok;
- Add ginger slices and sauté for one minute;
- Take them out and set aside;
- Brown the chicken on both sides;
- Add Liquid Aminos and dark soy sauce;
- Add ginger slices back in;
- Add 1 cup of juice from cooking the chestnuts;
- Turn to simmer when it comes to a boil;
- Cook for 30 minutes;
- Add chestnuts and cook for 10 minutes;
- Turn to medium high heat and add well-mixed thickening sauce;
- Turn off heat when it comes back to a boil;
- Serve hot with rice.