Stewed chicken with chestnut and shiitake

Stewed chicken with chestnut and shiitake

12 ratings

Yingjie, engineer


„This dish has such a great balance of sweet and salty flavors. It’s fast enough for a weeknight and fancy enough for a dinner with guests.“

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1
free-range chicken
200 g
chestnuts (pre-cooked and peeled)
50 g
shiitake mushrooms (dried)
100 ml
water (boiling)
15 g
ginger
1
green onion
2
carrots
4 tbsp
vegetable oil
1 tbsp
sugar
3
star anise
15 g
rock candy
50 ml
white wine
2 tbsp
soy sauce (light)
2 tbsp
soy sauce (dark)
Metric
Imperial
  • 1  free-range chicken
  • 200 g chestnuts (pre-cooked and peeled)
  • 50 g shiitake mushrooms (dried)
  • 100 ml water (boiling)
  • 15 g ginger
  • 1  green onion
  • 2  carrots
  • 4 tbsp vegetable oil
  • 1 tbsp sugar
  • 3  star anise
  • 15 g rock candy
  • 50 ml white wine
  • 2 tbsp soy sauce (light)
  • 2 tbsp soy sauce (dark)

Utensils

  • large saucepan
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

Amontillado sherry
A semi-dry sherry is a wonderful pairing. The fortified wine’s almost salty edge works well with the soy sauce, while its sweetness brings out the flavor of the chestnuts.

Nutrition per serving

Cal
894
Protein
65g
Fat
56g
Carb
33g

Step 1/5

Place shiitake mushrooms in a small bowl, cover with boiling water and let soak for approx. 20 min. In the meantime, cut up the chicken, halving the breasts so that they are approximately the same size as the other pieces. Set aside. Thinly slice ginger. Cut green onions and carrots into bite-sized pieces. Drain mushrooms – reserving the soaking liquid – remove stems, and cut large caps in half.
  • 50 shiitake mushrooms
  • 100 ml water
  • 1 free-range chicken
  • 15 ginger
  • 1 green onion
  • 2 carrots
  • cutting board
  • knife
  • small bowl

Place shiitake mushrooms in a small bowl, cover with boiling water and let soak for approx. 20 min. In the meantime, cut up the chicken, halving the breasts so that they are approximately the same size as the other pieces. Set aside. Thinly slice ginger. Cut green onions and carrots into bite-sized pieces. Drain mushrooms – reserving the soaking liquid – remove stems, and cut large caps in half.

Step 2/5

Add vegetable oil and sugar to a large saucepan. Cook over medium heat until a dark caramel forms. Add chicken pieces and sauté for approx. 1 – 2 min. until browned.
  • 4 tbsp vegetable oil
  • 1 tbsp sugar
  • large saucepan
  • cooking spoon

Add vegetable oil and sugar to a large saucepan. Cook over medium heat until a dark caramel forms. Add chicken pieces and sauté for approx. 1 – 2 min. until browned.

Step 3/5

Add green onions, ginger, star anise, and rock candy to saucepan.
  • 3 star anise
  • 15 rock candy

Add green onions, ginger, star anise, and rock candy to saucepan.

Step 4/5

Add white wine as well as light and dark soy sauces to saucepan. Stir to coat chicken and vegetables, cover with a lid, and let cook for approx. 1 – 2 min.
  • 50 ml white wine
  • 2 tbsp soy sauce (light)
  • 2 tbsp soy sauce (dark)

Add white wine as well as light and dark soy sauces to saucepan. Stir to coat chicken and vegetables, cover with a lid, and let cook for approx. 1 – 2 min.

Step 5/5

Add shiitake mushrooms, carrots, chestnuts, and reserved mushroom soaking liquid. Once the mixture has come to a boil, turn down to a low heat and cover with a lid. Let simmer for approx. 25 – 30 min., stirring occasionally, until the chicken is cooked and carrots are tender. Serve over rice. Enjoy!
  • 200 chestnuts

Add shiitake mushrooms, carrots, chestnuts, and reserved mushroom soaking liquid. Once the mixture has come to a boil, turn down to a low heat and cover with a lid. Let simmer for approx. 25 – 30 min., stirring occasionally, until the chicken is cooked and carrots are tender. Serve over rice. Enjoy!