Ingredients for making the Braised Chicken
4 boneless chicken thighs (about 350g), preferably skin on
20g ginger, unpeeled
2 spring onions, white and green parts separated
3 tbsp cooking oil
1 ½ tbsp Shaoxing rice wine (now available widely, especially in larger supermarkets)
300ml chicken stock or water
1 tbsp brown or caster sugar
1 ½ tsp dark soy sauce
200g cooked, peeled chestnuts (canned or vacuum-packed)
Salt
Method of making the Braised Chicken with Chestnuts
Cut the chicken thighs into even, bite-sized chunks. Lightly smack the ginger and spring onion whites with the flat of a cleaver blade or a rolling pin just to loosen them, then cut each spring onion white into a couple of pieces. Cut the spring onion greens into neat 4cm lengths.
Heat the oil in a seasoned wok over a high flame. When it is hot, add the ginger and spring onion whites and stir-fry until fragrant. Add the chicken pieces and fry until they are lightly browned: don’t move them around too much, but let them rest against the base of the wok so they take a little colour. Drain off some of the excess oil, if you wish.
Splash the Shaoxing wine into the wok and stir well, then tip in the stock or water. Bring to a boil, then add the sugar, soy sauce and chestnuts, along with salt to taste (three quarters of a teaspoon should do). Reduce the heat, cover and simmer for about 15 minutes to allow the chicken to cook through and the chestnuts to absorb some of the flavours of the sauce, stirring from time to time.
At the end of the cooking time, increase the heat to reduce the liquid, if you wish, and adjust the seasoning as needed. At the last minute, garnished with spring onion greens, cover for just a moment to let them feel the heat, then serve.♥️♥️😋😋
Chefs Nectar 