Braised Chicken with Chestnuts and Mushrooms
Braised Chicken with Chestnuts and Mushrooms is one memorable succulent dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tottstore.com.
Cooking tools:
- Pressure cooker
- Braising pan
- Skillet
- Saucepan
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Pot
Ingredients
- Gravy
- - 2 tbsp Oil
- - 2 slices of Old Ginger
- - 6-8 cloves of Garlic (unpeeled, smashed)
- - 1 piece of Cao Guo (Indian Cardamon)
- - 1 piece of Cinnamon Stick
- - 1 tsp Cloves
- - 1 piece of Danggui
- - 1 tsp Sichuan Peppercorns
- - 2 pieces of Star Anise
- - 150ml Japanese Soya Sauce
- - 1 tbsp Dark Soya Sauce
- - 1 tsp Salt
- - 550ml Water
- - 2 tbsp Sugar (or 60g Rock Sugar)
- - 2 pieces of Coriander Root
- Stuffing
- - 200g Fresh Chestnuts (peeled)
- - 100g Carrots (cut into cubes)
- - 30g Dried Shitake Mushrooms (soaked)
- - 1 Whole Chicken (~1.2-1.5kg), chopped into bite-sized pieces
- - 4 tbsp Oil
- - Cornstarch (for thickening)
- - Fresh Coriander Leaves (for garnish)
- - Dash Shaoxing Huatiao Wine
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