Chestnuts are one of China's native crops and have been cultivated there for millenia. They are used in soups, stews and stir-fries, or ground into flour for breads and sweetmeats. Chicken and chestnuts are a classic Chinese combination.
Ingredients 4 chicken thighs, cut to bite-sized chunks
1 thumb-size piece ginger, finely chopped
2 spring onions, white and green parts separated, cut into 4cm pieces
3 tbsp cooking oil
1 1/2 tbsp Shaoxing rice wine
300ml chicken stock
1 tbsp brown sugar
1 1/2 tsp soy sauce
200g cooked, peeled chestnuts
Heat oil in a frying pan over high heat. Add the ginger and spring onion whites, stir-fry until fragrant.
Add the chicken and fry until lightly browned. Splash in rice wine and stir well.
Pour in the stock, bring to the boil and add the sugar, soy sauce, chestnuts and salt to taste. Reduce the heat, cover and simmer for 15 minutes to allow the chicken to cook through and the chestnuts to absorb some of the flavours of the sauce, stirring from time to time.
Add the spring onions greens, cover for a moment. Serve.