Braised Chicken with Dried Shiitake Mushrooms and Chestnuts 冬菇栗子炆雞
A hearty Cantonese classic featuring tender chicken pieces braised with fragrant dried shiitake mushrooms and sweet chestnuts in a savory sauce. Perfect for a comforting family meal.
Hong Kong
Chicken
Nutrition (per serving)
620kcalCalories
52.5gProtein
28.4gCarbs
28.6gFat
3.2gFiber
892mgSodium
Ingredients
- Chicken drumsticks/thighs, cut into pieces: 800g
- Dried shiitake mushrooms, rehydrated, stems removed: 8 pieces
- Fresh or frozen chestnuts: 200g
- Ginger, sliced: 3 slices
- Garlic, minced: 2 cloves
- Spring onions, cut into 2-inch lengths: 2 stalks
- Cooking oil: 2 tbsp
- Light soy sauce: 1.5 tbsp
- Dark soy sauce: 0.5 tbsp
- Oyster sauce: 1 tbsp
- Shaoxing wine: 1 tbsp
- Cornstarch: 1 tsp
- Sugar: 0.5 tsp
- White pepper: 0.25 tsp
- Light soy sauce: 1 tbsp
- Rock sugar: 10g
- Water/Mushroom soaking liquid: 200ml
- Water: 2 tbsp
Steps
- Marinate chicken pieces with light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and white pepper for at least 30 minutes.
- Heat cooking oil in a wok or pot over medium-high heat. Brown chicken pieces until lightly golden, then set aside.
- In the same wok, add a little more oil if needed. Sauté ginger, minced garlic, and the white parts of spring onions until fragrant.
- Add rehydrated shiitake mushrooms and chestnuts to the wok, stir-fry for 1-2 minutes.
- Return the browned chicken to the wok. Pour in the braising sauce ingredients (oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, water/mushroom liquid). Bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is tender and chestnuts are soft.
- Uncover, add the green parts of the spring onions. If the sauce is too thin, stir in the cornstarch slurry until desired thickness. Serve hot with rice.
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