Chicken with chestnuts, China

A comforting and fragrant dish, perfect for winter.

In Chinese cuisine, chestnuts are often used in stews, adding a sweetness and melt-in-your-mouth texture that pairs perfectly with chicken. This dish is often served during the autumn and winter months when chestnuts are in season and plentiful in the markets. In China, it's common to braise the chicken in a sauce made with soy sauce, ginger, garlic, and sometimes a touch of honey for a sweet and savory flavor. This slow-cooking method allows the chicken and chestnuts to infuse with flavor while maintaining a tender texture. Adapting this recipe to a gluten-free is simple; just ensure that the sauces used are gluten-free. This dish is perfect served with a bowl of steamed rice or stir-fried vegetables. Easy to prepare, it's sure to please the whole family.

Preparation time: 15 minutes

Cooking time 50 minutes

Total time 1 hr 5 mins

Difficulty: Beginner

Servings: 4

Special diet: suitable for gluten-free diet

Ingredients

1 chicken, cut into pieces
300g of cooked chestnuts (canned or vacuum-packed )
3 cloves of garlic, chopped
1 piece of fresh ginger (3 cm)
3 tbsp gluten-free soy sauce
1 tbsp gluten-free oyster sauce (optional, but recommended)
1 tablespoon of honey
250 ml of water or gluten-free chicken stock
1 tablespoon of neutral oil (sunflower or rapeseed)
1 pinch of white pepper
2 green onions, finely chopped (for garnish)

Preparation

1
1. Brown the chicken
In a wok or large frying pan, heat the oil over medium heat. Stir-fry the chicken pieces until golden brown on both sides (about 5 minutes per side). Remove and set aside.
2
2- Prepare the perfumed base
In the same wok, add the garlic and grated ginger. Stir-fry them quickly until fragrant.
3
3. Add the sauces
Add the soy sauce, oyster sauce (if using), and honey. Mix well to coat the ingredients.
4
4- Add the chestnuts and the chicken
Add the cooked chestnuts to the wok. Return the chicken to the pan and mix, being careful not to crush the chestnuts.
5
5. Simmer
Pour the water or stock into the wok. Cover and simmer over low heat for 30 minutes, until the chicken is cooked. Stir gently occasionally.
6
6. Finish and serve
- Remove the lid and let the sauce reduce and thicken over medium heat for 5 to 10 minutes.
- Transfer the chicken and chestnuts to a serving dish. Garnish with sliced green onions and serve immediately. This dish pairs perfectly with plain rice or stir-fried vegetables.

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