Chicken & Chestnuts Stew

A community recipe by kwanluiym

Not tested or verified by Nigella.com

Introduction

This is very common home-cooking. I've added in the dried chillis, because I think that spices up the dish a little. Enjoy!

Ingredients

Serves: 4 - 6

Metric Cups

6 chicken thighs (boned but with skin)
chestnuts
4 centimetres piece of fresh ginger (sliced)
6 shallots (thinly sliced)
500 millilitres water
5 tablespoons oyster sauce
2 tablespoons soy sauce (dark)
3 tablespoons shao hsing wine
½ teaspoon sesame oil
5 teaspoons sugar
2 pinches of dried chillies
oil (for frying)
fresh coriander (for garnishing)

6 chicken thighs (boned but with skin)
chestnut
1⅗ inches piece of fresh gingerroot (sliced)
6 shallots (thinly sliced)
18 fluid ounces water
5 tablespoons oyster sauce
2 tablespoons soy sauce (dark)
3 tablespoons shao hsing wine
½ teaspoon asian sesame oil
5 teaspoons sugar
2 pinches of dried chiles
oil (for frying)
cilantro (for garnishing)

Method

Chicken & Chestnuts Stew is a community recipe submitted by kwanluiym and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the chestnuts in a saucepan of water and bring to the boil (if you have bought chestnuts in their shell, remove the shell with a small knife first). Then turn off the stove and, several at a time (keep the nuts warm so that the skin comes off easier), take out the chestnuts and remove the "skin" (should peel off easily with the help of a knife). Set aside.

Put a (very) little oil in a saucepan, and brown the chicken pieces in medium heat, skin side down first. You may have to do this in two batches. Take out and set aside.

With the chicken fat still in the saucepan, put the ginger and shallots (or onion) in, stirring constantly until softened.

Put the chicken pieces back into the saucepan and stir fry for a while with the ginger and shallots.

Add the water, oyster sauce, dark soy sauce, wine, sesame oil, chilli and 3 tsp of sugar into the saucepan and bring to the boil. Allow the chicken to boil in the sauce for about 15 min.

Add the chestnuts into the saucepan and bring back to the boil.

Turn down the heat and let simmer for about 20 min.

Check if you think the chestnuts is soft enough for you or if the thickness of the sauce is to your liking. If you think it's done, turn off the heat, add in the remaining 2 tsp of sugar and stir.

Put into a serving plate and garnish with roughly chopped coriander. Serve with plain rice.

Put the chestnut in a saucepan of water and bring to the boil (if you have bought chestnut in their shell, remove the shell with a small knife first). Then turn off the stove and, several at a time (keep the nuts warm so that the skin comes off easier), take out the chestnut and remove the "skin" (should peel off easily with the help of a knife). Set aside.

Put a (very) little oil in a saucepan, and brown the chicken pieces in medium heat, skin side down first. You may have to do this in two batches. Take out and set aside.

With the chicken fat still in the saucepan, put the ginger and shallots (or onion) in, stirring constantly until softened.

Put the chicken pieces back into the saucepan and stir fry for a while with the ginger and shallots.

Add the water, oyster sauce, dark soy sauce, wine, asian sesame oil, chilli and 3 tsp of sugar into the saucepan and bring to the boil. Allow the chicken to boil in the sauce for about 15 min.

Add the chestnut into the saucepan and bring back to the boil.

Turn down the heat and let simmer for about 20 min.

Check if you think the chestnut is soft enough for you or if the thickness of the sauce is to your liking. If you think it's done, turn off the heat, add in the remaining 2 tsp of sugar and stir.

Put into a serving plate and garnish with roughly chopped coriander. Serve with plain rice.