Stewed chicken with chestnut and shiitake

Based on 15 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
free-range chicken
200 g chestnuts (pre-cooked and peeled)
50 g shiitake mushrooms (dried)
100 ml water (boiling)
15 g ginger
green onion
carrots
4 tbsp vegetable oil
1 tbsp sugar
star anise
15 g rock candy
50 ml white wine
2 tbsp soy sauce (light)
2 tbsp soy sauce (dark)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • small bowl
  • large saucepan
  • cooking spoon

Nutrition per serving

Cal
894
Protein
65 g
Fat
56 g
Carb
33 g
  • Step 1/5

    Place shiitake mushrooms in a small bowl, cover with boiling water and let soak for approx. 20 min. In the meantime, cut up the chicken, halving the breasts so that they are approximately the same size as the other pieces. Set aside. Thinly slice ginger. Cut green onions and carrots into bite-sized pieces. Drain mushrooms – reserving the soaking liquid – remove stems, and cut large caps in half.
    • 50 g shiitake mushrooms
    • 100 ml water
    • free-range chicken
    • 15 g ginger
    • green onion
    • carrots
    • cutting board
    • knife
    • small bowl

    Place shiitake mushrooms in a small bowl, cover with boiling water and let soak for approx. 20 min. In the meantime, cut up the chicken, halving the breasts so that they are approximately the same size as the other pieces. Set aside. Thinly slice ginger. Cut green onions and carrots into bite-sized pieces. Drain mushrooms – reserving the soaking liquid – remove stems, and cut large caps in half.

  • Step 2/5

    Add vegetable oil and sugar to a large saucepan. Cook over medium heat until a dark caramel forms. Add chicken pieces and sauté for approx. 1 – 2 min. until browned.
    • 4 tbsp vegetable oil
    • 1 tbsp sugar
    • large saucepan
    • cooking spoon

    Add vegetable oil and sugar to a large saucepan. Cook over medium heat until a dark caramel forms. Add chicken pieces and sauté for approx. 1 – 2 min. until browned.

  • Step 3/5

    Add green onions, ginger, star anise, and rock candy to saucepan.
    • star anise
    • 15 g rock candy

    Add green onions, ginger, star anise, and rock candy to saucepan.

  • Step 4/5

    Add white wine as well as light and dark soy sauces to saucepan. Stir to coat chicken and vegetables, cover with a lid, and let cook for approx. 1 – 2 min.
    • 50 ml white wine
    • 2 tbsp soy sauce (light)
    • 2 tbsp soy sauce (dark)

    Add white wine as well as light and dark soy sauces to saucepan. Stir to coat chicken and vegetables, cover with a lid, and let cook for approx. 1 – 2 min.

  • Step 5/5

    Add shiitake mushrooms, carrots, chestnuts, and reserved mushroom soaking liquid. Once the mixture has come to a boil, turn down to a low heat and cover with a lid. Let simmer for approx. 25 – 30 min., stirring occasionally, until the chicken is cooked and carrots are tender. Serve over rice. Enjoy!
    • 200 g chestnuts

    Add shiitake mushrooms, carrots, chestnuts, and reserved mushroom soaking liquid. Once the mixture has come to a boil, turn down to a low heat and cover with a lid. Let simmer for approx. 25 – 30 min., stirring occasionally, until the chicken is cooked and carrots are tender. Serve over rice. Enjoy!