Stir-fried Chicken with Chestnuts

Stir-fried Chicken with Chestnuts

　　"When sweet osmanthus blooms, chestnuts are in season." Stir-fried Chicken with Chestnuts is a classic seasonal dish of golden autumn. Chestnuts, also known as Chinese chestnuts, are a specialty of China and are hailed as the "king of dried fruits." When fragrant, soft chestnuts are stir-fried with tender chicken, they yield a golden hue and delicious flavor, making it a rare treat for the taste buds.

　　Ingredients:

　　250g tender chicken meat, 100g chestnut meat, 35g wet starch, 10g sugar, 2g scallion segments, 1g salt, 1.5g MSG, 2ml rice vinegar, 10ml Shaoxing wine, 15ml sesame oil, 25ml soy sauce, 50ml salad oil

　　Preparation:

　　1. Place the chicken skin-side down, chop crosswise a few times, then cut into 1.7cm cubes. Place in a bowl, add salt, mix with 25g of diluted wet starch to coat the pieces evenly and set aside for marinating.

　　2. In a bowl, combine Shaoxing wine, soy sauce, sugar, rice vinegar, and MSG. Mix with 10g of wet starch to make a thickening sauce and set aside.

　　3. Heat a wok over medium heat, grease lightly, then add salad oil. When the oil reaches 130°C, add the chicken cubes and chestnuts, stirring to separate. After 15 seconds, pour them into a strainer.

　　4. Leave 15ml of oil in the wok, add scallion segments and stir-fry until fragrant. Return the chicken and chestnuts to the wok, quickly pour in the prepared sauce mixed with 25ml of water, stir the wok to coat the chicken and chestnuts evenly with the sauce, drizzle with sesame oil, then transfer to a plate to serve.

　　Characteristics:

　　This dish is a seasonal delicacy of golden autumn. The combination of soft, fragrant chestnuts and tender chicken yields a golden color and rich flavor. It is one of the 36 famous Hangzhou dishes recognized by Zhejiang Province in 1956.

　　This dish is a seasonal specialty of golden autumn. Fragrant and glutinous chestnuts are stir-fried with tender young chicken, resulting in a golden-yellow hue and delicious flavor. It is one of the 36 renowned Hangzhou dishes recognized by Zhejiang Province in 1956.