Tuesday, November 20, 2012

Claypot Chicken with Chestnut

2 chicken wings - separate wings and drummette
2 chicken thigh - chopped into halves
1 large dried mushroom - soaked, drained and quartered
15 fresh chestnuts
few slices of ginger slices
2 cloves garlic - unpeeled and lightly mashed
1 shallot - peeled and sliced
2 stalks green onion - white part only
1 fresh red chilli - remove seeds and cut 
1 cup chicken stock or water
1 tsp sesame oil
cooking oil

1 tbsp soy sauce
1 tsp shaoxing wine

Marinade for chicken pieces
1 tsp soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tsp shaoxing wine
dash of pepper
salt to taste

  1. Marinate the chicken for 30 minutes or more.
  2. Make a slit on the flatter side of a chestnut.  Remove the hard outer cover.  Repeat for the rest.
  3. Bring a pot of water to a boil.  Add the peeled chestnut into the boiling water and boil for 1 - 2 minutes.  Turn off heat.  Remove a few chestnuts from the pot and wrapped them in a dry clean towel.  Rub the chestnuts with the towel to remove the membrane.  Repeat for the rest of the chestnuts till they are cleaned of membrane.  Use a knife to peel away any remaining stubborn membrane if it does not work with the cloth.
  4. Heat up oil in a pan on medium low heat.  Fry the ginger slices, galric, shallot, green onion and red chili till aromatic.
  5. Add chestnuts and mushroom.  Drizzle soy sauce and shaoxing wine and do a quick stir fry.
  6. Add stock or water and bring to a boil.  Simmer for about 15 minutes.  
  7. Add chicken pieces to the pot and bring to a boil.
  8. Transfer the mixture to a claypot and continue to simmer for about 20 minutes or until the chicken pieces are cooked and tender.  Add salt to taste.
  9. Before serving, drizzle a dash of sesame oil and serve warm.

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