chicken chestnut braise

Preparation time 10 minutes Cooking time 50 minutes 8 large bone-in chicken thighs, skinned 8 tablespoons peeled and grated fresh root ginger 6 spring onions, roughly sliced 400g cooked peeled chestnuts 4 tablespoons Shaoxing rice wine 600 ml (1 pint)chicken stock 11/2 tablespoons soft dark brown sugar 6 teaspoons dark soy sauce salt and pepper Place all the ingredients in a heavy-based flameproof casserole dish and bring to the boil. Cover the dish, reduce the heat to low(use a heat diffuser if possible)and simmer gently for about 45 minutes until the chicken is cooked through and tender, stirring occasionally.

Season with salt and pepper, then serve with steamed rice and steamed Asian greens.

For spicy lamb mushroom stew, follow the recipe for Chicken Chestnut Braise, replacing the chicken with 625 g boneless lean lamb leg steaks, cut into bite-sized pieces, adding 3 dried red chillies and using 400 g (13 oz)thickly sliced shiitake mushrooms instead of the chestnuts. After bring-ing to the boil, simmer gently, covered, for about 45 minutes, or until the lamb is tender. Serve with rice or noodles.

qingquang

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