Chickens Stewed With Chestnuts Recipes

Steps:

• Put the chicken in a medium saucepan and add enough water to cover the meat completely. Bring the water to a boil and parboil the chicken over medium heat for about 10 minutes, continuously skimming off any scum that forms on the surface. Drain the meat thoroughly.
• Put the chicken, chestnuts, 1½ cups water, wine, both soy sauces, ginger, and sugar in a large clay pot or Dutch oven with a cover. (Alternatively, this dish can be cooked in a slow cooker.) Bring the liquid to a boil, then reduce the heat to low and gently simmer the chicken, covered, for 45 minutes or until the meat is tender when pierced with a knife. During that time, replenish the liquid as needed to prevent scorching.

Steps:

• Stir together sugar, wine, soy sauce, oyster sauce, and water in a medium bowl, then set aside.
• Cut chicken through bones into 1-inch pieces with a cleaver. Add chicken to a 4-quart pot of boiling water and simmer briskly, uncovered, 5 minutes. Drain chicken in a colander and when cool enough to handle remove any skin, excess fat, and tiny bone shards.
• Heat vegetable oil in a wok over moderately high heat until hot but not smoking, then stir-fry ginger and garlic until golden, 1 to 2 minutes, and transfer to a plate with a slotted spoon. Add half of chicken to wok and stir-fry until golden, about 2 minutes, then transfer to plate with ginger and garlic. Stir-fry remaining chicken with chestnuts until golden, about 2 minutes. Return chicken, ginger, and garlic from plate to wok, then add soy mixture. Cover wok and cook chicken over moderate heat until sauce is reduced by half, about 25 minutes. Remove lid and cook over moderately high heat, stirring frequently, until sauce is thickened and just coats chicken, 5 to 10 minutes. Remove from heat and stir in sesame oil. Serve sprinkled with scallion.

Steps:

• Rub 2 teaspoon of the dark soya sauce all over the chicken, and leave it to marinate for 30 minutes.
• Boil 11 cups of water in a pot, and add the chestnuts and boil for 10 minutes to loosen the skin.
• Drain and rinse in tap water.
• This makes the skin easier to remove.
• Ease off chestnut skins with the tip of a knife.
• Heat oil in a wok till smoking, stif fry the garlic and ginger, till aromatic.
• About 1/2 minute.
• Add chicken and stir fry for 7 minutes or till the chicken changes to white in colour.
• Add remaining soya sauce, oyster sauce and sugar.
• Stir fry for a while before adding the HOT water.
• Stir well (to ensure it is well mixed) and bring to boil.
• Add the peeled chestnuts, and stew covered on MEDIUM HEAT for about 45 minutes.
• Till the gravy is thick and the chicken is tender.
• NOTE 1: Do stir this dish several times, to ensure it doesn't burn.
• Chicken is ready to be served.
• NOTE 2: If you have difficulty finding raw chestnut, you can substitute it with 10 Chinese mushroom, soaked in water to soften first.
• NOTE 3: After the chestnuts have been added, and you have stired for 10 minutes to ensure the chicken is well coated, you can put this dish into your crock pot, and leave it on LOW for 6-8 hours.
• The meal is ready for you to eat with rice when you return home from work.

Steps:

• Thoroughly wash and dry the chickens. Season the inside and outside of both birds with salt and pepper.
• In a large skillet, heat 4 tablespoons oil over medium heat. Add chestnuts and bay leaves and cook 8 to 10 minutes, stirring occasionally until golden brown. Add shallots and garlic, season with salt and pepper, and cook 3 minutes. Add sherry and 2 tablespoons thyme, and cook until sherry is reduced to a glaze, about 4 minutes. Cool.
• Preheat oven to 425 degrees. In a bowl, combine remaining 2 tablespoons of thyme, coriander, and remaining 2 tablespoons of oil. Working carefully, separate the skin from the meat of the breasts and the thighs and rub spice mixture in between.
• Divide chestnut mixture evenly and use it to stuff the cavities of the chickens. Tie the legs together to hold the stuffing in place.
• Set the chickens on a nonstick roasting rack in a roasting pan, breast side down, and roast for 20 minutes. Turn the chickens breast side up, baste with pan juices, and roast 40 minutes more, basting every 15 minutes until an instant-read thermometer inserted at the joint between the thigh and leg reaches 165 degrees. Transfer the chicken to a platter. Let cool for 15 minutes.
• Meanwhile, tilt the roasting pan and skim off and discard any fat. Add orange juice to the roasting pan, set the pan over a low flame, and scrape off any browned bits stuck to the pan.
• To serve, spoon the chestnuts out of the birds and into a bowl. Cut each chicken into 8 pieces (2 drumsticks, 2 thighs, 2 breast halves, 2 wings) and pour the pan juices over chicken.

Steps:

• Preheat oven to 375 degrees. Spread chestnuts in a roasting pan and roast until lightly golden, about 25 minutes.
• Transfer to a deep, heavy pot. Cover with cold water, and add fennel, celery, bay leaves and a pinch of salt. Place over medium heat and simmer until the chestnuts are very soft but still whole, about 25 minutes. Drain cooking liquid and reserve. Discard fennel, celery and bay leaves.
• Stir cream and butter into chestnuts, adding reserved cooking liquid if mixture is very thick. Gently reheat on a low burner, then transfer to a warm serving platter. Top with the ricotta and sprinkle with salt and the chopped fennel and celery tops.