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
  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
  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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…