Braised Chicken n Chestnut with Lemongrass 1

Recipe adapted from Cuisine Paradise

Ingredients: (Serves: 8-10)

  • 1.2 kg chicken pcs (I used drummettes)
  • 4 lemongrass, bruised
  • 8 whole shallots, peeled
  • 10 peeled and sliced ginger
  • 10 cooked chestnuts, halve large pcs
  • 300ml water

Marinade Ingredients:

  • 2 tbsp oyster sauce
  • 3 tbsp light soy sauce
  • 2 tsp dark sweet soy sauce
  • ½ tsp sugar
  • ½ tsp ground pepper
  • 1 tsp sesame oil
  • 4 tbsp Hsiao Xing rice wine (Chinese cooking wine)
  • 1½ tsp cornflour

Braised Chicken n Chestnut with Lemongrass ingredients collage

  1. Marinate chicken for at least 2 hours or overnite in fridge (stir once or twice during marinating process).
  2. Sautee lemongrass with 2 tbsp cooking oil together with shallots and ginger till fragrant and golden.
  3. Add in chicken and continue to stir-fry over medium high heat till the meat changes colour.
  4. Add in chestnut, leftover marinade liquid and water, bring to boil.
  5. Cover and simmer over low heat until chicken’s cooked and gravy is nearly absorbed and thickened.
  6. Remove from heat and serve immediately.

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