This dish caught my eye early on in the spring season. Yet again Phoenix Claws and Jade Trees offered another unique flavor combination that I couldn’t pass up. With having been using chestnuts through the holiday season I became fascinated on how to use these both in sweet and savory applications. So when I encountered them in an Asian recipe I was quite intrigued.
This dish is quite simple and straightforward and makes a good transition from winter to spring especially if you have any chestnuts left in your pantry.
- 1 ½ pounds Chicken Pieces, boneless, cut into bite sized pieces
- 8 ounces Peeled Chestnuts, roasted (12 ounces if in shell)
- 12 fl ounces Water
- 2 fl ounces Shaoxing Cooking Wine
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Soy Sauce
- 1-inch Fresh Ginger, peeled
- 1 teaspoon Granulated Sugar
Begin with par-boiling your chicken to release any unwanted sum. Place the chicken in a 6-quart pot and cover with water. Place over medium heat and bring to a boil. Boil for 10 minutes skimming off any sum as it rises to the surface. Drain the chicken and return to the pot.
Add the chestnuts, water, the wine, both soy sauces, the ginger and the sugar. Bring the liquid to a boil then lower to a simmer. Cover and cook for 45 minutes. (At 30 minutes you may want to check that you have enough liquid. If not add a little bit more water for the remaining time.)
The verdict is still out on what I think of chestnuts but I am not giving up on them just yet. I will say you can but chestnuts pre-peeled and roasted which I would highly recommend as roasting them is quite fiddly.