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 Home > The living chestnuts > Recipes |
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| Chicken Chestnut Stew |
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| The amount of water is very important when preparing a stew. The taste may differ depending on the fire, pot, and time. Therefore, only experience and careful attention will result in a fine dish. Boiling down the sauce for a long time will create the most exquisite taste. |
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| Chicken 100g, Chestnuts 50g, Soy Oil 30g, Soy Sauce 10g, Rice Wine 10g, a pinch of Sugar |
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1. Remove the innards of the chicken and cut off the head and feet. Rinse thoroughly.
2. Soak chestnuts in lukewarm water in order to easily remove the outer layer of the skin.
3. Dry the chicken with a cloth and chop into large chunks. Marinate in rice wine in a deep bowl for 30 minutes (stir occasionally to season evenly).
4. Peel and smooth out the chestnuts.
5. Put a pot on the stove and fill with oil. When hot, put in the chicken and cook till it turns brown.
6. Add soy sauce, sugar, rice wine, water, and chestnuts. Bring to a boil.
7. Once the sauce starts to boil, lower the fire and simmer until the sauce is thick. Then, put the fire on high and stir and mix thoroughly till it shines. |
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