Sunday 27 December 2009

Braised Chestnut Chicken

Cooking one pot dish is always one of my favourite, especially those using Claypot method. I love the way the food is being braised with the sauce under low heat and slowly cooked through. Out of so many claypot dishes, braised Chicken with Mushroom and Chestnut is always one of our favourite and we can just have this dish with extra bowl of rice just to polish up the gravy which is so flavourful.

But this round as I was rushing to prepare the food in a short time before going out, I didn't use the claypot, instead I give the basic ingredients a quick stir to enhance the flavour then braised it in a heavy-duty saucepan for about 20 minutes till the chicken is cooked through. Then I transfer it to a Corning ware pot to keep warm and easy serving. Posted by Picasa

Ingredients: (serve 2)
5 Medium Chicken Wings, cut into halves
6 Fresh Shiitake Mushroom
1 Bunch of Spring Onion, cut into sections
8 - 10 Fresh Chestnut
1 Small Carrot, cut into 0.5cm slices
1 Medium Red Onion, cut into wedges
1 Large Chilli, deseed and cut into section
1 Tablespoon Oyster Sauce
100ml Water
Some Cornstarch Solution

1. Clean, trim and cut the chicken wings into wing and drumlet portion. Lightly marinate it with some pepper and light soy sauce. Set aside while preparing the rest of the ingredients.
2. Bring a pot of water to boil, add in the fresh chestnuts and let it simmer for about 10 minutes on medium heat. Remove, drain well and peel off the shell and outer skin.
3. Preheat a heavy-duty saucepan with 1 tablespoon of oil, saute the onion wedges and spring onion for about 20 seconds, add in the carrot and chilli and continue to fry for another 30 seconds.
4. Next add in the marinated chicken pieces and continue to stir on and off till the outer layer of the chicken is slightly brown.
5. Add in the oyster sauce and stir till all the mixture is combined, add in the chestnut and mushroom.
6. Give it a final stir, pour in the water, bring it to boil then lower the heat and simmer it for about 15 - 20 minutes till the chicken pieces are cooked through. (while simmering the chicken, give it a few stir on and off for even cooking)
7. When done, remove it from heat. Dish into serving plate and top with extra spring onion and chilli for garnish.
8. Serve hot with rice.

~ You can omit adding chilli if you are to serve this dish to kids. But by adding chilli it will enhance the flavour ever better.
~ Adding cornstarch solution is to thicken the sauce and give it a glossy outlook too.


  1. Hi Ellena,

    Good Day! i've tried this braised chesnut chicken, very delicious though i changed the shitake mushroom with can mushroom and use dried chesnut instead of fresh one (out of stock :)) also i add more water and follow your advice to use cornstrarch...hubby really likes it... thanks alot for the menu!! (rose)

  2. Hi Rose, thanks for your feedbacl and kind comments :) I am glad that this dish suits your family taste hope to hear from you again :) Take care!


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