Braise Chicken with
Chestnuts
Ingredients
1 lb. (500g) chicken
pieces
2 cloves star anise
1 1/2 tsp. scallions , chopped
5 tbsp vegetable oil
5 oz (150 g) chestnuts
4 tbsp sugar
1 1/2 tsp. fresh ginger, chopped
8 tsp. soy sauce
1 tsp. rice wine
1/2 tsp. MSG (optional)
Directions
- 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.
