Chestnut Braised Chicken

Chestnut Braised Chicken

　　Chestnut Braised Chicken

　　Ingredients: 750g tender chicken, 500g chestnuts, scallions, 5g minced ginger and scallion.

　　Seasonings: 15g Shaoxing wine, 15g soy sauce, an appropriate amount of refined salt, 5g sugar, 1g monosodium glutamate, a little sesame oil, about 75g cooked cooking oil.

　　Steps: 1. Cut the chestnuts and briefly blanch them in a pot of water. Remove while hot and peel off the shells and inner skins for later use; cut the chicken into cubes.

　　2. Place a wok over high heat, add about 50g of cooked cooking oil and heat. First stir-fry the scallions and ginger until fragrant, then add the chicken cubes and stir-fry until the meat contracts. Add Shaoxing wine, soy sauce, sugar, and about 200g of boiling water. Once it comes to a boil, reduce to medium-low heat, cover the wok, and braise for about 10 minutes. Then add the chestnuts and braise together for another 5–6 minutes until the chicken is tender and the chestnuts are soft. Increase the heat to thicken the sauce, add the cooked cooking oil, stir well, and serve.