Chestnut Chicken

Easy and quick Chestnut Chicken recipe made from tender chicken, roasted chestnuts and flavorful shiitake mushrooms. 

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INGREDIENTS

– 5 dried shiitake mushrooms – ▢3 cups warm water – ▢1 tablespoon olive oil (or any kind of vegetable oil) – ▢2 tablespoons ginger (peeled and cut into thin strips) – ▢2 stalks scallion (cut into 1 inch length) – ▢1 1/2 lb (750 grams) chicken leg (chopped into small pieces ) – ▢5 oz (150 grams) (150 g) 1 pack of roasted chestnut (peeled ) Brown Sauce – ▢3 tablespoons soy sauce – ▢3 tablespoons Chinese Shaoxing wine – ▢1 tablespoon sugar

Step 1

To prepare the dried shiitake mushrooms, place them in a bowl (or a measuring cup), and add 3 cups of warm water. Allow the mushrooms to soak in the water for 30 minutes or until they are softened. Drain out the mushrooms and keep the water for cooking.

Step 2

Next, heat up 2 tablespoons of cooking oil in a pan (or a wok) over medium heat and stir fry ginger and scallion until aromatic. Then, add in chicken and stir fry until the meat turns white.

Step 3

Add soaked mushrooms, chestnuts, soy sauce, Chinese Shaoxing wine, and sugar. Stir all ingredients together before adding 3 cups of mushroom-soaked water. Bring the mixture to a boil and then let it simmer for 15 to 20 minutes with the lid covered until the sauce thickens.

Step 4

Dish out and serve immediately.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.