Chinese Chicken Stew with Chestnuts and Mushrooms

    Chinese Chicken Stew with Chestnuts and Mushrooms

    2saves
    1hour20min


    5 people made this

    Try this stew with its delicious and unusual combination of flavours: chicken, mushrooms and chestnuts. Very warming for winter.

    Ingredients
    Serves: 4 

    • Chicken Marinade
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce
    • 1 tablespoon cornflour, mixed with 1 tablespoon water
    • 450g chicken, cut into chunks
    • Mushroom Marinade
    • 8 dried shiitake mushrooms, soaked, stems removed
    • 1/2 tablespoon caster sugar
    • 1/2 tablespoon soy sauce
    • 1/2 tablespoon sesame oil
    • Sauce
    • 3 tablespoons soy sauce
    • 1/2 teaspoon sugar
    • 2 tablespoons Chinese rice wine
    • 2 tablespoons oil, divided
    • 1 tablespoon finely chopped garlic
    • 20 fresh chestnuts, shelled
    • 1 (425g) tin straw mushrooms
    • 2 spring onions, cut into 2.5cm pieces
    • 1 tablespoon finely chopped eschallots
    • 2 slices fresh ginger
    • hot water, as needed

    Directions
    Preparation:15min  ›  Cook:50min  ›  Extra time:15min marinating  ›  Ready in:1hour20min 

    1. Make the chicken marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, let marinate for 15 minutes.
    2. Make the mushroom marinade by mixing together the sugar, soy sauce and sesame oil. Mix in the shiitake mushrooms and let marinate for 15 minutes.
    3. Meanwhile, make the sauce by mixing together soy sauce, sugar and rice wine. Set aside.
    4. Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the chicken until done, 4-5 minutes. Set aside.
    5. Heat the same frying pan with 1 tablespoon oil over high heat. Stir fry the garlic, spring onions, ginger and shallots until fragrant, about 3-4 minutes. Stir in the chicken and sauce, mix well.
    6. Add just enough hot water to cover 2/3 of the ingredients and heat through, 2-3 minutes. Stir in the chestnuts and turn down the heat to medium-low. Cover and simmer for 40 minutes. Adjust the seasoning accordingly and serve.

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    Reviews (1)

    0

    I love this recipe! Tastes authentic and relatively easy to make. Turns out great every time. I don't always have chestnuts on hand so I'll throw in some carrots for vegetable in take. Also tasty the next day tossed through some egg noodles. - 15 Oct 2015

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