Braised Chicken with Chestnuts
Tender chicken and sweet, creamy chestnuts simmered in a rich savory-sweet sauce. A comforting homestyle dish perfect over steamed rice.
Ingredients
11 items- Chicken thigh 500 g
- Chestnuts 200 g
- Ginger 4 slices
- Spring onions 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Rock sugar 15 g
- Water 400 ml
- Salt to taste
- Vegetable oil 2 tbsp
Nutrition
Steps （7 steps）
Wash and cut chicken thigh into chunks. Mix with 1 tbsp Shaoxing wine and a pinch of salt, let marinate for 10 minutes.
If using fresh chestnuts, cut a cross on the top, boil for 5 minutes, then peel while hot.
Heat 2 tbsp oil in a wok over medium heat. Add ginger slices and spring onion sections, stir-fry until fragrant, about 30 seconds.
Increase to high heat, add chicken and stir-fry quickly until the surface changes color and turns lightly golden, about 3 minutes.
Add light soy sauce, dark soy sauce, and rock sugar. Continue stir-frying for about 1 minute to evenly coat the chicken.
Add chestnuts and 400 ml water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes until chicken is cooked through and chestnuts are tender.
Remove lid, increase to high heat to reduce the sauce until thickened enough to coat the back of a spoon, about 3-5 minutes. Adjust salt if needed and serve.
Tips
Use chicken thighs for juiciness; rock sugar gives a shiny glaze; parboiling fresh chestnuts makes peeling easier; reserve some sauce for rice.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.