Stewed Chicken With Chestnuts Recipe


  • 3 chicken thighs – deboned and cut bite size pieces
  • Marinade – 1 tbsp each light soy sauce and wine and dash of pepper
  • 9-10 chestnuts
  • Some sliced ginger and cut spring onions
  • Some salad leaves to line platter
  • Seasoning
  • 2-3 tbsp light soy sauce
  • ¼ tsp dark soy sauce
  • 1 tsp sugar
  • ¼ tsp each of msg and ground black pepper
  • 1 tsp sesame oil
  • 125 ml water
  • Thickening – ½ tbsp cornstarch + 1 tbsp water

Stewed Chicken With Chestnuts Recipe

  1. Marinate chicken pieces with marinade for at least 30 minutes.
  2. Slit chestnuts shell then steam for 15-20 minutes to soften and remove the shells and membrane.* Boil chestnuts in a pot of boiling water until tender. Drain.
  3. Line salad leaves in a claypot or deep plate.
  4. Heat a tablespoon of oil in a non stick
  5. pan, pan fry chicken pieces to brown, push aside, add in ginger and spring onions. Saute until aromatic and mix with fried chicken pieces.
  6. Add in chestnuts and seasoning, stir to mix well before adding water. Bring to boil, cover and lower heat to simmer until chicken and chestnuts are tender.
  7. Thicken with cornstarch water. Transfer to claypot. Garnish with some coriander leaves and serve immediately.

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