Skip to main content
logo
Food Advertising by

Braised Chicken with Mushroom and Chestnut


Dried shitake mushrooms  are versatile, affordable and widely used in Asian cuisine.  Their meaty texture and smoky flavour is great paired with other varieties and in this case I've used them in a soy-based dish, braised with chicken and chestnuts.  This dish goes very well with plain white rice.



Recipe for Braised Chicken with Mushroom and Chestnut




    Ingredients
  • 500 gm free-range chicken, skin removed, cut into bite size
  • 6 dried Shitake mushrooms, soaked, stemmed and cut
  • 60 gm dried Chestnuts, soaked for about 5 hours or more till puffed up and remove the skin from the crevices of the nut.  (Best to do this a day before)
  • 4 cloves garlic, crushed
  • 1  Tbsp dark soya sauce
  • 1  Tbsp light soya sauce
  • 3 cups water
  • Seasalt and  some Rock Sugar to taste
  • 1.1/2  tsp cornflour + 3 tsp water to thicken
  • Shaoxing cooking wine 
Method
  1. Marinate the chicken with some seasalt, let rest.
  2. In a wok, saute the crushed garlic with some oil till fragrant, add in the chestnuts, stir-fry followed by the mushrooms.  Add in the sauces, some rock sugar, water and bring to the boil.  Then lower heat, cover and simmer.
  3. Once the chestnuts are slightly soft, add in the marinated chicken pieces and let cook till meat as well as the chestnuts are tender.  (You may need to add more water if necessary).
  4. Thicken the sauce with the cornflour mixture, fine tune to desired taste.
  5. Drizzle on some Shaoxing wine, turn off heat.
  6. Ladle onto serving plate and serve with hot rice.
     


This post is linked to the event,  Little Thumbs Up organised by  Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Joyce of  Kitchen Flavours   for this theme.
                                       

Photobucket

Comments

  1. Sounds like a flavorful dish!

    ReplyDelete
    Replies
    1. Yes it is, if you like mushrooms and chestnuts.

      Delete
  2. Hi Cheah,
    Delicious looking dish! Chestnuts is one of my very favourites! This is one comforting dish, must cook more rice!
    Thank you for linking and have a great weekend!

    ReplyDelete
  3. The braised chicken looks so flavoursome, hearty and very tasty. Thanks, Cheah, for sharing.

    ReplyDelete
  4. May I have extra rice, please. :)

    ReplyDelete
  5. Cheah, My family loves this dish very much especially the mushroom. Is time for me to cook this again.

    ReplyDelete
    Replies
    1. Yes, and link up. Will like to see your dish too!

      Delete
  6. Stumbled upon your space from one of the foodies. Wow, love all the great recipes and sharing. Nice to read your food reviews, also the recipes. Interesting mushroom recipe and the flavors are explosion with a plate of rice.

    ReplyDelete
  7. Hmmm... I especially love those chestnuts. I finish the whole lot of them. Slurpppp....
    Kristy

    ReplyDelete
  8. Hi Cheah, out of touch with you for some time already. Very flavourful dish, I love the sweetness of chestnuts in a savoury dish.

    ReplyDelete
  9. I love this dish a lot, reminds me of dumplings whenever I see chestnuts:D looks so delicious!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Oreo marble butter cake ~ 奥利奥牛油蛋糕

I have seen quite a number of Oreo cookies recipes on the internet and was curious about the taste and texture of crushed Oreo cookies in a cake.  So the only way to satisfy my curiosity is therefore to give it a try.   It wasn't a disappointment at all as the cake turned out soft and moist and I'm sure that it will be a favourite amongst kids and adults alike!




Oreo marble butter cake ~奥利奥牛油蛋糕  (adapted from  'here' )
Ingredients (A)
4 egg yolks80 gm caster sugar1/3 tsp salt1 tsp vanilla (I used vanilla paste)200 gmm unsalted butter, cut into cubes160 gm plain flour (sifted)100 ml milk1 pack Oreo cookies (137 gm)(B)     4 egg whites            90 gm caster sugar (original 100 gm)
Method Remove cream from Oreo cookies, blend till fine, set aside.Using a handheld whisk, beat egg yolks, salt and sugar till thick and creamy.Beat in butter cubes and vanilla paste till well combined.Sift in flour, alternating with the  milk, mix well.  Set aside.In another clean bowl, beat egg w…