Simmered Chestnuts, Chicken & Shiitake

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, simmered chestnuts, chicken & shiitake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

We're going where no other leading meal kit company has. Here is how to make Chinese-style Simmered Chicken and Chestnuts. It can be made quickly and easily using Poultry. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce.

Simmered Chestnuts, Chicken & Shiitake is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Simmered Chestnuts, Chicken & Shiitake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook simmered chestnuts, chicken & shiitake using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Chestnuts, Chicken & Shiitake:
  1. Prepare 300 g Chicken Thigh Fillets *cut into 3-4cm size
  2. Make ready 1 tablespoon Oil
  3. Prepare 1 pinch Salt
  4. Take 1 Carrot *optional, cut into small pieces
  5. Make ready 6-8 Dry Whole Shiitake
  6. Get 400 g skinned Chestnuts *Today I used Frozen Skinned Chestnuts
  7. Prepare <Sauce>
  8. Take 1 cup Dashi Stock *OR 1 cup Water & 1⁄2 teaspoon Dashi Powder
  9. Prepare *You can use the Water that is used to soak Shiitake
  10. Prepare 2 tablespoons Soy Sauce
  11. Take 2 tablespoons Mirin
  12. Get 1 tablespoon Sugar

Classic Chinese braised chicken with chestnut Chestnut is a popular snack on Chinese street especially fried or roasted ones. We can always find one store selling freshly fried chestnut on the street corner. Chinese chestnut is named as "板栗" in mainland China. While chicken cooks, split each chestnut and place in a saucepan.

Instructions to make Simmered Chestnuts, Chicken & Shiitake:
  1. Clean and wash Shiitake, then Soak in plenty of water for 1-2 hours at least, or until completely softened. Drain but save the water if you use it for cooking. Wash them well again and cut in half.
  2. Shell and skin the Chestnuts. Keep the skinned Chestnuts in water while you are working. *Note: Today I used Frozen Skinned Chestnuts, which are ready to use.
  3. Heat Oil in a pot over medium heat, cook Chicken pieces until slightly browned, lightly season with a pinch Salt.
  4. Add Carrot and Shiitake, stir-fry for a few minutes, then add the all the sauce ingredients. Add skinned Chestnuts, cover with a sheet of baking paper, and cook for 10 to 15 minutes.
  5. Remove the baking paper, increase the heat and cook, gently tossing occasionally, until the sauce is almost gone.

Chinese chestnut is named as "板栗" in mainland China. While chicken cooks, split each chestnut and place in a saucepan. Cut in half and add to chicken. Add in shallots, garlic and chestnuts, stirring constantly until fragrant, half to one minute. Mix sugar, soy sauces into chicken stock and pour into the pot.

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