Easy Chinese Braised Chicken with Chestnut Recipe

Tender and savory chicken thigh with the sweet, nutty taste from the chestnut, this easy Braised Chicken with Chestnut recipe can be your next weeknight regular.

Chestnut has been one of my childhood favorites. I remember walking down the streets in winter with a bag of roasted chestnut in my hand. The warmth and the sweet, nutty taste was a winter highlight.

And chestnut has always been an ingredient in my fridge. It enhances the flavor of different kinds of meat and adds an extra richness to the dishes.

So today, I’m sharing a family tradition recipes – Chinese braised chicken with chestnut.

Easy Chinese Braised Chicken with Chestnut Recipe

Braised recipes may take longer than stir-fried or steamed dishes. But the preparations and cooking are actually pretty easy. If you have an induction cooker, you can set a timer and make it even easier. Now let’s roll our sleeves and start cooking!

How to make this Chinese braised chicken recipe?

Ingredients

How to make Braised Chicken With Chestnut-ingredients
  • Chicken thighs, 1/2 pounds, with bone, chopped into small pieces
  • Chestnuts, 1/2 cup, peeled
  • Star anise, 4 pieces
  • Bay leaves, 3 leaves
  • Shaohsing cooking wine. 1 tbsp
  • Soy sauce, 2 tbsp
  • Soybean sauce, 1 tbsp
  • Fresh ginger, 1/3 cup, sliced
  • Olive oil, 2 tbsp
  • Sugar, 1 tsp
  • Salt, to taste

Step-by-step Instructions

  1. Rinse the chicken thigh with running water. Cut into small pieces. Put in a bowl.
  1. Bring a pot of water to boil. Then boil the chicken thigh for 2 minutes to eliminate any impurities.
How to make Braised Chicken With Chestnut-1
  1. Crack and peel the chestnut. Wash them and cut in half.
  2. Wash and peel the carrot. Remove its stem and chop it into small trunks.
  3. On a pan, heat one tablespoon of olive oil over medium heat. Then add ginger, star anise, and bay leaves and sauté until fragrant.
How to make Braised Chicken With Chestnut-2
  1. Add chicken to the pan and sauté for 2 to 3 minutes or until brown. 
How to make Braised Chicken With Chestnut-3
  1. Add chestnut and carrots. Stir for 3 minutes.
How to make Braised Chicken With Chestnut-4
  1. Pour 1/2 to a cup of water to cover the ingredients. Stir in the soybean sauce, soy sauce, Shao Hsing wine, and salt. Turn up the heat to high until boil. 
  1. Cover the lid and braise for 20 minutes over low heat. 
  2. Transfer to a plate and enjoy!
Chinese braised chicken with chestnut-4

How to crack and peel chestnut?

Preparing the chestnuts is the most tricky part of this recipe.

You can buy peeled chestnut from the supermarket to save time. But if you are using fresh chestnuts, here are some tips to peel them more quickly.

I have boiled, cut and frozen the chestnuts to peel the chestnuts. But I found the following method most effective. Follow the video tutorial down below to peel them quickly and easily.

Have you made this braised chicken recipe?

Feel free to leave me your thoughts or questions down below. Happy cooking!

You may also like these chicken recipes:

Chinese braised chicken with chestnut-feature

Easy Chinese Braised Chicken with Chestnut Recipe

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Tender and savory chicken thigh with the sweet, nutty taste from the chestnut, this easy Chinese chicken recipe can be your next weeknight regular.

Ingredients

  • Chicken thighs, 0.5 pounds, with bone, chopped into small pieces
  • Chestnut, 60 grams
  • Carrot, 60 grams
  • Star anise, 4 pieces
  • Bay leaves, 3 leaves
  • Shaohsing cooking wine. 1 tbsp
  • Soy sauce, 2 tbsp
  • Soybean sauce, 1 tbsp
  • Fresh ginger, 1/3 cup, sliced
  • Olive oil, 2 tbsp
  • Sugar, 1 tsp
  • Salt, to taste

Instructions

  1. Rinse the chicken thigh with running water. Cut into small pieces. Put in a bowl.
  2. Bring a pot of water to boil. Then boil the chicken thigh for 2 minutes to eliminate any impurities.
  3. Crack and peel the chestnut. Wash them and cut in half.
  4. Wash and peel the carrot. Remove its stem and chop it into small trunks.
  5. On a pan, heat one tablespoon of olive oil over medium heat. Then add ginger, star anise, and bay leaves and sauté until fragrant.
  6. Add chicken to the pan and sauté for 2 to 3 minutes or until brown. 
  7. Add chestnut and carrots. Stir for 3 minutes.
  8. Pour 1/2 to a cup of water to cover the ingredients. Stir in the soybean sauce, soy sauce, Shao Hsing wine, and salt. Turn up the heat to high until boil. 
  9. Cover the lid and braise for 20 minutes over low heat. 
  10. Transfer to a plate and enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 145mgSodium: 1423mgCarbohydrates: 25gFiber: 3gSugar: 7gProtein: 30g

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