Thursday, May 20, 2010

Easy chiken recipes

Braised Chicken with Chestnuts

Braised Chicken with Chestnuts


  1. 1 lb. (500g) chicken pieces
  2. 2 cloves star anise
  3. 1 1/2 tsp. scallions , chopped
  4. 5 tbsp vegetable oil
  5. 5 oz (150 g) chestnuts
  6. 4 tbsp sugar
  7. 1 1/2 tsp. fresh ginger, chopped
  8. 8 tsp. soy sauce
  9. 1 tsp. rice wine
  10. 1/2 tsp. MSG (optional)


  • Wash the chicken and place in a heat-proof bowl. Add 1 tsp. scallion, 1 tsp. ginger, rice wine , and star anise.
  • Put the bowl in a steamer and steam for 30 minutes.
  • Remove the chicken, drain, let cool, and chop into
  • 1 1/2 inch (4cm) pieces. Reserve and liquid in the bowl.
  • While the chicken steams, make a cross in the shell of each chestnut and place in a saucepan with water to cover.
  • Bring to a boil for 3 to 5 minutes. Remove from the heat and let cool in the water. Shell and peel, but leave whole.
  • Heat the oil in a wok over high heat until the surface ripples.
  • Add the chestnuts and stir-fry for 10 minutes. Drain and set aside.
  • Add the sugar to the wok and stir until melted. Add 1/2 tsp. scallions. 1/2 tsp. ginger, and chicken, and stir-fry until the chicken skin browns. Then add the soy sauce. Continue to stir-fry for about 1 minute and add the chestnuts. Pour in the chicken liquid, bring to a boil, and simmer over medium heat for 20 minutes. Remove and serve.

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