Stew chicken with chestnuts

I like eating chestnuts especially those roasted/fried with sugar.  It is one of my favorite snacks in the winter. When I was young, it was very common to find food carts on the streets.  After I finished school, I always bought a pack of roasted/fried chestnuts.  Yummy!  The traditional way to roast or fry chestnuts is in a big wok. They are stir-fried with sugar and black sand.   
Last Sunday I found there are cooked chestnuts sold in the supermarket.  People here like eating chestnuts with salad.  Before I live here, it is easy for me to buy raw chestnuts in the market.  But it takes more time to cook this dish by using raw chestnuts.  
Preparation time: 10 minute
Cooking time: 20 minutes
Serve: 2



  • 480g chicken legs
  • 200g chestnuts (cooked)chest chick1
  • 2 garlic cloves
  • ½ tbsp vegetable oil
  • ½ cup water
  • 1 spring onion


  • 4g ginger (sliced)
  • 1 tsp wine
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp corn flour


  • 1 tsp soy sauce
  • ½tsp sugar
  • 1 tsp corn flour
  • 2 tsp oyster sauce
  • 1/8 tsp ground black pepper
  • 1/8 tsp sesame oil



1. Marinate the chicken with wine, ginger, soy sauce, dark soy sauce and corn flour for 20 minutes.
2. Heat the wok with medium heat and add oil.  Add garlic and chicken into the wok and stir-fry for 2 minutes.chest chick2
3. Then reduce to low-medium heat, add water in the wok, stir and cover for 4 minutes.chest chick3
4. Add the chestnuts and mix with the chicken.  Cover for another 5 minutes.  chest chick4
5. Mix the soy sauce, corn flour, sugar, oyster sauce, sesame oil and ground black pepper well in a bowl.  Add the sauce in the wok and stir well until the sauce is thickened.chest chick5
6. Garnish with spring onion.  Serve with rice.

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