A comforting and fragrant dish, perfect for winter.
In Chinese cuisine, chestnuts are often used in simmered dishes, providing a softness and melting texture that goes perfectly with chicken. This dish is often served during fall and winter, when chestnuts are in season and abundant in the markets. In China, it is common to braise meat in a sauce made from soy, ginger, garlic, and sometimes a little honey , to add a sweet and sour touch. This slow cooking method allows the chicken and chestnuts to infuse while maintaining a tender texture. Adapting this recipe into a gluten-free is simple, as you just need to ensure that the sauces used do not contain traces of gluten. This dish is perfect to accompany a bowl of steamed rice or sautéed vegetables. Easy to prepare, it will please the whole family.
Ingredients
Preparation
-
1- Brown the chicken
In a wok or a large skillet, heat the oil over medium heat. Brown the chicken pieces until they are browned on both sides (about 5 minutes per side). Remove and book.
-
2- Prepare the base pafuoma
In the same wok, add the garlic and grated ginger. Brown them quickly until they release their perfume.
-
3- Add the sauces
Add the soy sauce, oyster sauce (if used), and honey. Mix well to coat the ingredients.
-
4- Add the chestnuts and chicken
Add the cooked chestnuts to the wok. Return the chicken to the pan and mix, avoiding crushing the chestnuts.
-
5- Simmer
Pour the water or the broth into the wok. Cover and simmer over low heat for 30 minutes, until the chicken is cooked. Stir gently from time to time.
-
6- Finalize and serve
- Remove the lid and let the sauce reduce and thicken over medium heat for 5 to 10 minutes.
- Transfer the chicken to chestnuts to a dish. Garnish with minced green onions and serve immediately. This dish is perfectly accompanied by plain rice or sautéed vegetables.
