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A Chef's Recipe for Chinese-style Chestnut and Chicken Stir-fry with Star Anise

A Chef's Recipe for Chinese-style Chestnut and Chicken Stir-fry with Star Anise

This is an authentic and easy Chinese dish that your children will love! The key to this dish is star anise. You can use up leftover chestnuts to make a very autumnal meal. It's seriously tasty!

Ingredients: 2 servings

Chicken thigh
1 (about 300 g)
○For marinating:
○Soy sauce
1 tablespoon
○Shaoxing wine (or sake)
1 tablespoon
Chestnuts
about 6 or more
Japanese leek
1
Garlic
1 clove
Ginger
1 knob
△Seasoning ingredients:
△Water
200 ml
△Chinese chicken stock powder
1/2 teaspoon (optional)
△Soy sauce
1 tablespoon
△Sugar
1 tablespoon
△Shaoxing wine (or sake)
1 tablespoon
△Oyster sauce
1 teaspoon
△Star anise
1
Sesame oil to finish
1 teaspoon
Green onions
optional

Steps

1. These are the ingredients I will use for this recipe with chopped green onion to garnish.
2. Trim off the yellowish fat from the chicken and cut into bite sizes. Remove the skin if you prefer (I leave it on).
3. Use the chicken skin to make some snacks for drinks! (Recipe ID: 1320896)
4. Marinate the chicken with the soy sauce and Shaoxing wine. Leave to rest for about 15 minutes!
5. Blanch the chestnuts for about 3 minutes.
6. Soak the blanched chestnuts in cold water and peel the shells. If the chestnuts are big cut in half.
7. Slice the Japanese leek into 2 cm lengths. Slice the garlic and ginger thinly.
8. Heat some vegetable oil (not listed in the ingredients) in a frying pan. Add the drained chicken and chestnuts and fry.
9. Fry both sides! Look at the nicely golden-browned chicken and chestnuts!!
10. You don't need to cook through at this point! Place them onto a dish.
11. Clean the surface of the frying pan with a paper towel. Add the Japanese leek, garlic, ginger and △ ingredients to the frying pan.
12. After bringing to a boil return the chicken and chestnuts to the frying pan. Simmer...
13. Here's the star anise that I used. They can be broken up, it's okay!
14. Simmer further...
15. Reduce the sauce until it looks like this and it's done! I don't have to use katakuriko at all!! Check the seasoning half way through! Turn off the heat and drizzle with sesame oil to finish.
16. Transfer onto a serving dish....
17. Sprinkle with chopped green onion to your liking! It's very tasty!!
18. You can make a tasty and seasonal Pacific saury rice dish! (Recipe ID: 1585006).
19. Look at (Recipe ID: 1975192) for Chestnut Rice Using Mentsuyu.

Story Behind this Recipe

I wondered if chestnuts went well with the flavour of star anise.