Braised chestnut （栗子）with chicken
Ingredients:
200g Chinese chestnuts (fresh)
2 chicken thighs (de-boned & skinless) – marinated with 2 tbsp light soya sauce, dash of sugar and cornflour for at least ½ hour
5 fresh mushrooms
2-3 tbsp wolfberries (kei chi – 枸子）
4 cloves garlic (bruised)
Coriander leaves (for garnishing)
300ml water
Seasonings:
2 tbsp oyster sauce
1 tbsp concentrated Maggi chicken stocks（上汤）
Dash of dark soya sauce
Dash of sesame oil and pepper
Cornflour (for thickening)
Methods:
1. Wash chestnuts and place in a small saucepan together with the water. Boil for 15 mins, remove and soak in cold water. Use knife to remove the skin. Cut into smaller pieces.
2. Heat up wok with 1 tbsp oil. Sautee garlic, then add chestnuts and stir-fry for a while.
3. Pour in 90% water and seasoning. Bring to the boil, then reduce the heat to low and simmer for about 45 mins or until the chestnuts are tender.
4. Then add in mushroom and chicken and simmer for another 10 mins
5. Add in cornflour solution and bring to boil. Then stir in wolfberries and simmer for 30 secs.
6. Dish up, garnish with coriander leaves and serve.
Note:
You can use dried mushrooms but need to pre-soak it in advance. Add in during step 2.
This looks nice though I must say that I am a bit adverse to using concentrated stock in my cooking 😛
Thanks for dropping by at Hochiak! Were you referred by Alice? Both your sites look similar 😀
Good guess!
Thanks for dropping by my blog. I am still a novice in cooking and thanks for your comment.
Just would like to report back that I made this for dinner today, without the Maggi stock and it was yummy. Two thumbs up from my family!
Thanks for sharing the recipe, and for making a newbie like me in cooking feels like a super chef.
(P/S – I have been churning out your recipes for the past 2 days, and all of them were simply awesome! You are definitely increased my confidence in cooking).
Hi Skinnymum,
Wow! Wow! I am so thrilled to know about this great response! I strongly believe that you can do it too! Practice makes perfect! It is just a matter of timing. 😉
hi may I know where I can buy chinese chestnuts? I dont even know how they look like… there are ‘english’ chestnuts ard too?! Does ntuc sell them? haha… sorry so blur.
And fresh mushrooms… there are so many types out there. Which ones should we use for this dish??
LisaC: I bought mine from my nearby wet market. So far I only see Korean chestnuts in NTUC once in while. If you can’t find the fresh ones, you can buy those dried ones from Chinese shops selling dried goods. I couldn’t find a right picture to show you but this one is the closest I can get: http://www.meishij.net/chufang/diy/ganguo/177188.html. The ones I bought are a bit hairy.
For mushrooms, use shiitake mushrooms either fresh or dried – https://food-4tots.com/2010/01/16/shiitake-mushrooms-stir-fry/. Hope I have clarified your doubts! 😉
Made this for dinner tonight sans concentrated stock. Used the Korean chestnuts and added a tinge of sugar and some ginger slices. Feedback from hubby was that it was delicious! Thanks for this simple recipe. Looking forward to trying other recipes!
Karen: Thanks for your wonderful feedback!! I would like to try Korean chestnuts too!