Shanghai-Style Braised Chicken with Chestnuts and Shiitake
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Ingredients
- 700 g bone-in chicken thighs
- 150 g cooked chestnuts
- 15 g dried shiitake mushrooms
- 2 tbsp dark soy sauce
- 1 tbsp caster sugar
- 2 tbsp chinese rice wine
- 15 g fresh ginger, sliced
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 31.1 g
- Carbohydrate
- 26 g
- of which sugars
- 8.5 g
- Fat
- 21.9 g
- of which saturates
- 6.1 g
- Fibre
- 2.7 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried shiitake mushrooms in just-boiled water for 20 minutes, then drain, slice and keep the soaking liquid.
- 2
Put the chicken thighs in a wide pan with the dark soy sauce, caster sugar, chinese rice wine, fresh ginger and the mushroom soaking liquid.
- 3
Bring to a simmer, cover and cook gently for 25 minutes, turning once.
- 4
Add the chestnuts and shiitake mushrooms and simmer uncovered for a further 10 minutes, until the chicken is cooked through with no pink remaining at the bone and the sauce has reduced.
- 5
Scatter with the spring onions.
- 6
Serve with steamed rice.
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