Wineshark Cooking Class - Braised Chicken with Chestnuts 栗子炆雞

Ingredients (for 4):

• Chicken - 1
• Chestnuts - 12 
• Shiitake mushroom - 8
• Ginger - 4 slices
• Shallot - 4
• Garlic - 3 cloves
• Spring onion - 3 sprigs
• White pepper powder - 1/4 tsp
• Corn starch - 2 tbsp
• Chinese yellow wine - 2 tbsp
• Salt - 1 tsp
• Sugar - 2 tsp
• Soy sauce - 2 tbsp
• Oyster sauce - 2 tbsp
• Sesame oil - 1 tsp

Procedures:

1. Steam the chestnuts for 15 minutes.

2. Cut the white portion of the spring onion, cut the shallots into quarters, and cut the garlic into slices. 

3. Soak the shiitake mushroom with water, then remove the stem and squeeze dry. Add 1/2 tbsp of oil and mix well.

4. Cut the chicken into pieces, then marinate with salt, white pepper powder, Chinese yellow wine and corn starch for 30 minutes.

5. Heat up the wok and pour in a cup of oil, and slightly deep-fry the chicken pieces to slight brown, then remove.

6. Heat up the pot with two tablespoon of oil, and stir-fry the ginger, garlic, shallot and shiitake mushroom until fragrant.

7. Add the chicken pieces and chestnuts and stir well.

8. Add 1/2 cup of water, sugar, soy sauce, oyster sauce and spring onion. Cover the lid and let it cook for 20 minutes. 

9. Season with sesame oil and stir well before serving.