Cantonese Chestnut, Chicken, and Shiitake Stew
A family favourite recipe for a Cantonese-style stew. Chestnuts bring sweetness to balance the savoury flavours, and the sauce is divine for spooning over white rice.
Servings: 6
Ingredients
- 1000 g boneless skin on chicken thighs
- 0.5 cups dried shiitake mushrooms
- 150 g roasted and peeled chestnuts
For the marinade/sauce
- 4 tbsp oyster sauce
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 2 tsp corn starch
Aromatics
- Few slices of ginger
- Few cloves of garlic
- Few sprigs of scallions
- A few shallots
Instructions
- Cut chicken into 2 inch cubes, and toss in marinade. Refrigerate overnight.
- De-stem and rinse dried shiitake mushrooms. Rehydrate in fresh water, in the fridge overnight.
- On the day of cooking, stir fry aromatics in a large wok until aromatic.
- Add chicken pieces into the wok, and stir fry until lightly browned.
- Add shiitake water, mushrooms and chestnuts.
- Taste and adjust for seasoning. Simmer for 20-30 minutes, covered.
- Serve hot, with rice.