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Braised Chicken with Mushroom and Chestnuts

Ingredients:
500 g Chicken, chopped
5 Dried chestnuts
3 Dried mushrooms, soaked and halved
60 g Carrot, cut into desired shapes
80 g Cauliflower, cut into florets
5 slices Ginger
3 Shallots - peeled
2 cloves Garlic - peeled
1 tbsp Sesame oil
1 stalk Spring onion, cut into sections
200 ml Water
Seasoning (A):
½ tsp TUMIX® Chicken Stock Seasoning
A dash of AJI-SHIO® Flavoured Pepper
Seasoning (B):
1 tbsp Oyster sauce
1 tsp Light soy sauce
A dash of Salt
Method
  1. Soak chestnuts overnight in the refrigerator. Clean and boil in water for at least 20 minutes to soften.
  2. Marinate chicken with seasoning (A) for about 20 – 25 minutes.
  3. Heat sesame oil and fry shallots, garlic and ginger until fragrant. Add marinated chicken, mushrooms and seasoning (B). Fry briefly.
  4. Pour in water and add spring onion. Braise for 20 minutes.
  5. Add carrot, chestnuts and cauliflower. Allow to simmer for 10 – 15 minutes or until chicken meat is tender and gravy is reduced.

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