Cherry & Dennis Recipes
Braised Chicken with Chestnuts
栗子炆雞
Recipe overview
Chicken and chestnuts braise in a savoury sauce until tender for a mild family meal.
01
Ingredients
Main ingredients
- 700 g chicken pieces (cut into serving pieces)
- 250 g peeled chestnuts
- 15 g ginger (sliced)
- 3 cloves garlic
- 2 stalks spring onion
Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 500 ml water
Other
- 1 tbsp cooking oil
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- measuring cup
- heavy pot
- wooden spoon
- tongs
- food thermometer
03
Steps
Step 1
Check the chicken
Thaw chicken in the refrigerator, inspect it and cut into even serving pieces.
Step 2
Blanch and peel chestnuts
Blanch chestnuts in boiling water, then remove the thin skins while warm. Time: 5 minutes.
Step 3
Prepare aromatics
Slice ginger, lightly crush garlic and cut spring onion into short lengths.
Step 4
Mix the braising sauce
Mix light soy, oyster sauce, dark soy, sugar and water.
Step 5
Brown the chicken
Heat oil in a heavy pot and brown the chicken in batches. Time: 6 minutes.
Step 6
Saute aromatics
Remove chicken and saute ginger, garlic and spring onion whites in the same pot. Time: 2 minutes.
Step 7
Return chicken and add sauce
Return chicken, pour in the braising sauce and bring to a boil.
Step 8
Braise the chicken
Reduce to low heat, cover and let the chicken absorb the sauce. Time: 20 minutes.
Step 9
Add chestnuts
Add peeled chestnuts and gently fold them into the sauce.
Step 10
Braise until tender
Cover and braise gently until chestnuts are tender but intact. Time: 20 minutes.
Step 11
Check chicken doneness
Probe the thickest chicken piece with a thermometer and confirm it is fully cooked. The centre must reach 75°C.
Step 12
Reduce, rest and serve
Uncover to reduce slightly, turn off heat, rest and add spring onion greens. Time: 3 minutes.
Common mistakes
- Leaving the thin chestnut skin can taste bitter.
- A hard boil can break the chestnuts.
Tips
Stir gently after adding chestnuts.
Add hot water a little at a time if sauce gets too thick.
