Chinese/Hong Kong•comfort
Braised Chinese Chestnut Chicken
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 chicken thighs (de-bone and cut into big dice)
- 1 pack chestnut (I like Merchant Gourmand whole peeled chestnuts)
- 2 pieces ginger
- 3 spring onion
- 3 cloves garlic
- 1/2 cup soy sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 1 cup rice wine
- 2 tbsp water
Instructions
- 1
Heat up 1 table spoon oil in the wok and stir fry ginger, spring onion and garlic. Add sugar in the wok when you can smell the fragrant.
- 2
Add chicken after the sugar is melted. Stir fry it until chicken’s colour turn into golden brown.
- 3
Add all the seasonings and boil it. Add chestnut once the sauce is boiled.
- 4
Reduce down the sauce until it’s nearly dry and it’s ready to serve.