Monday, May 3, 2010

Braised Chicken with Chestnut

300 g chicken pieces
yellow bell pepper - cut into big pieces
1 carrot - chopped in chunks (optional)
10 fresh chestnuts - soaked in hot water or dried chestnuts
3 dried red chilli
1 star anise
1 tsp sugar
1 tsp rice wine
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
salt and pepper to taste


  1. Bring 1 cup of water to a boil and boil the chestnuts for 5 mins.
  2. Remove from heat and let cool in the water. Shell and peel, but leave whole.
  3. Marinate the chicken pieces with salt and pepper for 15 mins.
  4. Heat oil in a wok. Add in the boiled chestnuts and saute for 5 mins.  Remove.
  5. Saute onions, ginger, star anise and  red chilli and add in the chicken pieces to brown them.
  6. Add in the water retained from the chestnuts. Simmer for 15 mins. 
  7. Add sugar, rice wine, oyster sauce and dark soy sauce.
  8. Add in the boiled chestnuts and bell pepper and continue to braise until done.
  9. Serve warm with rice.