Thursday, April 15, 2010

Braised Chestnut with Chicken

  • 200g Chinese chestnuts (fresh)
  • 1/2 chicken – chopped & marinated with 2 tbsp light soya sauce, 1/4 tsp salt, 1 tsp sesame oil and cornflour for at least ½ hour
  • 5 fresh mushrooms
  • 3 tbsp wolfberries - rinsed & soaked in 2 tbsp water
  • 4 cloves garlic, minced
  • 300ml chicken stock
  • 2 tbsp oyster sauce
  • 1 tsp dark soya sauce
  • 1 tsp sesame oil
  • pepper to taste
  • cornstarch water for thickening


  1. Wash chestnuts and place in a small saucepan together with the water. Boil for 15 mins, remove and soak in cold water. Use knife to peel off the skin. Cut into smaller pieces.
  2. Heat up wok with 1 tbsp oil. Sautee garlic, then add chestnuts and stir-fry for a while.
  3. Pour in stock and seasoning. Bring to the boil, then reduce the heat to low and simmer for about 45 mins or until the chestnuts are tender.
  4. Then add in mushroom and chicken and simmer for another 10 mins.
  5. Add in cornflour water and bring to boil. Then stir in wolfberries and simmer for 30 secs.
  6. Serve with hot rice.

1 comment:

bamk said...

Must be delicious. Thanks for sharing.


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