Recipe Ingredient
- 750g chicken, chopped
- 300g fresh chestnuts
- 5 slices ginger
- 1 tsp chopped garlic
- A dash of Shao Hsing Hua Tiau wine (optional)
- 2 stalks spring onions, cut into sections
- Seasoning (A)
- 1 tsp light soy sauce
- 1/8 tsp salt
- ¼ tsp sugar
- 1/8 tsp pepper
- 1 tsp sesame oil
- 1 tsp ginger juice
- 1 tsp cornflour
- Sauce (B)
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/8 tsp pepper
- ½ tsp chicken stock granules
- 150ml water
Instructions
- Shell and skin chestnuts, then deep-fry in hot oil for less than a minute. Put the prefried chestnuts in a small pot of water and cook until done.
- Remove and leave aside.
- Marinate chicken with seasoning (A) for at least an hour. Deep-fry the chicken pieces in hot oil for a while. Dish out and put aside.
- Leave 1-2 tablespoons oil in a wok and fry ginger and garlic until fragrant. Add a dash of Shao Hsing wine, if using.
- Add chicken and pour in combined sauce (B). Bring to a boil, then reduce the heat and braise for 20 minutes until sauce is reduced. Add chestnuts and continue to simmer for 10 minutes more. Put in spring onion then dish out and serve.
