"Chinese stir-fried chicken and sweet chestnuts" recipe! Rich oyster sauce flavor Chicken and chestnut combination
Material ( For 2 people ) | |
---|---|
Chicken thigh | 200g (7.05oz) |
Sweet chestnuts | Net 100g (3.53oz) |
Shimeji mushroom | 100g (3.53oz) |
Eagle talon | One |
Oyster sauce, potato starch, sesame oil | 1 tablespoon |
Sake and soy sauce | 1/2 tbsp |
Introducing the "Chinese stir-fried chicken and sweet chestnuts" recipe using chicken and sweet chestnuts. A Chinese-style dish where you can enjoy a combination of plump chicken and chewy chestnuts.
Chinese stir-fried chicken and sweet chestnuts
Ingredients (for 2 people)Chicken thigh 200g (7.05oz)
Sweet chestnut net 100g (3.53oz)
Shimeji mushroom 100g (3.53oz)
1 hawk's claw 1 tablespoon of oyster sauce, potato starch, sesame oil
1/2 tablespoon of sake and soy sauce
How to make stir-fried chicken and sweet chestnuts
Remove excess fat from chicken, cut into bite-sized pieces, soak in sake and soy sauce, and sprinkle with potato starch.Shimeji mushrooms are loosened except for stones. Peel the sweet chestnuts (commercially available peeled sweet chestnuts are easier to use).
Heat sesame oil in a frying pan and fry the torn and seeded hawk claws and chicken.
When the chicken is cooked, add shimeji mushrooms and sweet chestnuts and fry.
When the shimeji mushrooms are tender, add oyster sauce and stir-fry to complete. Serve on a plate.
What is the taste of stir-fried chicken and sweet chestnuts?
The rich oyster sauce is entwined with the plump chicken, and the taste of the rice goes on and on. The sweet and sour chestnuts and the chewy and juicy shimeji mushrooms add to the rich texture. It has a glossy finish and is an appetizing dish that is recommended for autumn.