Wineshark Cooking Class - Sizzling Chestnut and Chicken Pot 栗子滑雞煲

Ingredients (for 4):

• Chicken steak - 330 g
• Chestnut - 16
• Ginger - 4 slices
• Rice wine - 2 tsp
• Water - 1 bowl
• Cane sugar - 1/2 piece
• Soy sauce - 2 tsp
• Dark soy sauce - 2 tsp
• Corn starch - 2 tsp
• Sesame oil - 1 tsp
• Oil - 2 tsp
• Soy sauce - 2 tsp
• Rice wine - 2 tsp

Procedures:

1. Roast the chestnut on a pan for about 10 minutes. 

2. Remove the shell and the skin. Then put in boiling water to cook for another 10 minutes.

3. Cut the chicken steak into big pieces.

4. Marinate the chicken with soy sauce and rice wine. 

5. Cut the ginger into slices.

6. Heat the pot with oil, then add the ginger to cook until fragrant.

7. Add the chicken pieces and cook for a short while to half-done.

8. Add the chestnut and continue to cook.

9. Add a bowl of water, sugar, soy sauce, dark soy sauce, rice wine and sesame oil. Continue until fully cooked.

10. Pour in the corn starch and water mixture to thicken the sauce. Then cook for another 1 minute before serving.