A warm and comforting dish - Braised Chicken with Chestnut

Braised dishes are what I would usually go for especially during the monsoon period in Singapore which falls around the last quarter of the year.

Somehow, I feel braised dishes provides a sense of warmth which is much needed during the chilly months. Give this dish a try when you feel like you need some comfort and warmth.

Serves 4-5

Ingredients

• 1 Whole Chicken, Cut into Bite Size Pieces

• 20 pieces Dried Chestnut or Fresh Chestnuts

• 8 Chinese Dried Mushrooms

• 1 Piece 5" Cinnamon

• 2 Pieces Star Anise

• 1 Tbsp Minced Garlic

• 1" Young Ginger cut into thin slices

• 5 Stalks Spring Onion cut into 3" long

• 1 Stalk Spring Onion Shredded for Garnish

Marinade for Chicken

• 1 /2 Tbsp Shaoxing Wine/Dry Sherry

• 2 tsp Low Sodium Light Soy Sauce

• 1/4 tsp Pepper

• 1 tsp Corn Starch

Sauce

• 1 cup Chicken Stock (if using salted stock; mix with some water if not the dish would be too salty)

• 1 cup water

• 2 Tbsp Oyster Sauce

• 1 Tbsp Shaoxing Wine/Dry Sherry

• 4 small pieces of Rock Sugar

• 2 Tbsp Premium Dark Soy Sauce

• 2 Tbsp Low Sodium Light Soy Sauce

• 1 tsp Sesame Oil

• 1 tsp Curry Powder

• A dash of white pepper powder

Method

1. Soak Chinese Dried Mushroom in hot water till soft. Squeeze the mushrooms and keep the mushroom water for use later.

2. Soak Dried Chestnuts in boiling water for 2 hours. Drain and replace with boiling water every 30 minutes. Clean out the membranes. If using fresh chestnuts, prepare as necessary per note below.

3. Marinate chicken with the ingredients listed and set aside for a minimum 30 minutes.

4. Heat a braising pot, add in some oil and put in the cinnamon and star anise till the spices releases it aromatic oil. Next, add the garlic, ginger and 3" spring onions. Stirring constantly till fragrant.

5. Once, the fragrance is released add in the chicken pieces to brown them; about 2-3 minutes each side. Add mushrooms and chestnuts. **If using fresh chestnuts, do not add them yet till about 30 minutes later**

6. Pour in the sauce ingredients (except curry powder, pepper, sesame oil & rock sugar) chicken stock, water and mushroom water, the liquid should cover the chicken, mushrooms and chestnuts.

7. Bring it to a boil, add rock sugar and curry powder, mix well, cover the pot and simmer over low heat for about 45mins to 1 hour or until the chestnuts are done and the liquid has reduced.

8. Taste and season if necessary. Otherwise, add in pepper and sesame oil now, stir and off the fire.

9. Garnish with shredded spring onions and serve hot with rice.

Author's Notes

1. To remove the shell and inner skin of fresh chestnuts, cut a cross on the shell. Roast in a 230 degree Celsius oven till the shell splits. Remove from oven, use a kitchen towel and remove the shell and skin quickly.

2. In a pot, add the chestnuts and some water with 1 Tbsp honey. Bring to a boil and simmer gently for 10-15 minutes or till cooked.