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. 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

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.