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
Sauce
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
Method
- Marinate the chicken for 30 minutes or more.
- Make a slit on the flatter side of a chestnut. Remove the hard outer cover. Repeat for the rest.
- 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.
- Heat up oil in a pan on medium low heat. Fry the ginger slices, galric, shallot, green onion and red chili till aromatic.
- Add chestnuts and mushroom. Drizzle soy sauce and shaoxing wine and do a quick stir fry.
- Add stock or water and bring to a boil. Simmer for about 15 minutes.
- Add chicken pieces to the pot and bring to a boil.
- 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.
- Before serving, drizzle a dash of sesame oil and serve warm.
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