Q: Can I use frozen chicken for this recipe?
A: Yes, but it needs to be blanched first.
Q: How do I know when the sugar color is right for step 2?
A: The sugar should be melted and turn a brown color.
Q: Is it necessary to peel the chestnuts before cooking?
A: Yes, boil them for 10 minutes and then peel.
Q: Can I skip adding soy sauce if I prefer a lighter color?
A: Yes, but it will affect the final flavor and color of the dish.
Chestnut Braised Chicken
Notes
Ingredients:
- Fresh small rooster or three-yellow chicken, 1 piece (about 1kg)
- Fresh chestnuts, 20 pieces
- Fresh ginger, 6 slices
- Garlic cloves, 5
- Garlic scapes, 1 bunch
- Rock sugar, 8 pieces
- Salt, to taste
- Light soy sauce, 2 tablespoons
- Dark soy sauce, 1 tablespoon
- Oyster sauce, ½ tablespoon
- Prepare the chicken: Chop into pieces, soak to remove blood, and drain. Boil chestnuts with a slit for 10 minutes, then cool in water for easy peeling. Slice ginger and chop garlic scapes.
- Fry sugar: Heat oil in a pan, add rock sugar, and cook until it melts and turns brown.
- Cook chicken: Stir-fry the drained chicken. If using frozen chicken, blanch first.
- Add ginger and continue to stir-fry.
- Mix in light soy sauce, dark soy sauce, and oyster sauce, then add enough boiling water to cover the chicken. Cook on high heat for 5 minutes, then simmer for 20 minutes.
- Add a pinch of salt and the chestnuts, and continue to simmer for another 20 minutes.
- Finish with high heat to reduce the sauce, adding garlic scapes towards the end.
- Serve the aromatic chestnut braised chicken.
- Rich in protein from the chicken.
- Contains vitamins and minerals from chestnuts and garlic scapes.
- Moderate in carbohydrates, primarily from chestnuts and sugar.
