CHICKEN - Braised Chicken with Chestnut 栗子焖鸡

By Aemelia

Ingredients

• 3 Chicken Drumstick, debone and cut into 3
• 8 Fresh Shitake Mushroom, stalk removed and cut into half
• 120 g Fresh Chestnut
• 4 clove Garlic
• 2 slice Ginger
• 2 tablespoon Cooking Oil
• 1 tablespoon Sugar
• 1 tablespoon Light Soy Sauce
• 1/2 tablespoon Cooking Wine
• 250 ml Chicken Stock
• 1 tablespoon Oyster Sauce
• 1/2 tablespoon Sugar (additional)
• 1/2 tablespoon Sesame Oil

Details

Adapted from wokkingmum.blogspot.com

Preparation

Step 1

Marinate chicken with light soy sauce and cooking wine for 30 mins.
Heat wok with oil.
Add chestnut, ginger and garlic.
Stir fry till garlic and ginger are fragrant.
Dish out and set aside.
Add in 1 tablespoon sugar to existing oil used to stir fry chestnut.
Melt sugar to caramelise it.
Add in chicken without marinade.
Stir fry till chicken are evenly brown.
Add in mushroom and stir fry well for another minute to let the mushroom absorb some sauce.
Return the chestnut, garlic and ginger.
Add the chicken stock and bring to a boil.
Reduce heat to a simmer.
Add oyster sauce and sugar.
Continue to simmer for 25 mins till chestnuts are tender and sauce almost dried up.
Add in sesame oil and stir well before serving.


Note:

I'm using fresh shitake mushroom as it's more acceptable for the kids and also easier for the kids to eat. Choose dry and firm fresh shitake mushroom so it will still have a firm bite after the braising. You can replace fresh mushroom with dried ones. Just soak them them till they are soften.
I'm using debone chicken drumstick as it's more tender and easier for the kids to eat. You don't have to debone the chicken and also use chicken parts instead of just chicken drums.
If you do not have chicken stock, you can use water with a teaspoon of chicken powder and add salt to taste at the end of cooking.
You can add a few dried chilli in step 3, if you prefer a little spicy.