Chestnut is now in reason, warm yourself on a cold day with this hearty sweet and savoury braised chicken and chestnut winter recipe.
This is a traditional family winter dish, it usually uses chickens with bone in and skin on. However, in this recipe, boneless and skinless chicken are used in order to make a more healthy and convenient dish while maintaining a most exotic flavour.
Ingredients 400g chicken maryland fillet, skinless, diced into 3 cm pieces
20-25 pieces of fresh chestnuts
6-8 dried shiitake mushrooms
1 tbsp extra light olive oil
2 tbsp oyster sauce
2-3 thin ginger slices
2 garlic cloves, crushed
Some green spring onion strips
2-3 cups water
Sea salt and white pepper ground to season
Soak dried mushrooms in warm water for 30-45 minutes until tender. Remove stem. Cut into halves.
Meanwhile, marinate diced chicken with chicken powder, soy sauce, dark soy sauce, corn starch and sesame oil. Cover. Put in fridge.
Cook chestnuts in boiling water for about 5 minutes. Once they are cool to the touch, peel outer skin with the help of knife or scissors. Keep or remove inner pellicle of your choice, as the pellicle can enhance flavour and fibre.
Heat 1 tbsp olive oil in a deep saucepan or simmer pan over medium-high heat. Add ginger slices, spring onion strips and crushed garlic. Saute for half minute.
Add marinated chickens. Stir quickly to combine until chicken dices turn a bit golden.
Add mushrooms, chestnuts and 2 tbsp oyster sauce. Stir quickly to combine.
Add 2 cups water, bring to a boil.
Reduce to low heat. Cover and simmer for 20-25 minutes. Add some water if it turns to dry.