Recipe of Award-winning Braised Chicken With Water Chestnuts
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The number of servings that may be served to make Braised Chicken With Water Chestnuts is 2.5 people. So make certain this portion is enough to serve for yourself and the one that you love household.
Oh yes, just so as to add, the time wanted to prepare dinner Braised Chicken With Water Chestnuts is estimated to be around 25 mins.
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This is a wonderfully fragrant and comforting dish. I like to make this often for the family as it's quite quick to make and my son is a big fan of this one. Succulent chunks of chicken with a gentle spike of ginger and garlic plus the exotic aniseed of star anise. Perfect served over steamed fluffy rice to soak up the sauce.
Note: You can also use chicken thighs for this or chicken on the bone – you may need to add a little more water and simmer for longer though.
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Ingredients and spices that need to be Make ready to make Braised Chicken With Water Chestnuts:
- 2 skinless chicken breasts, diced,
- 1 tin water chestnuts, drained,
- 1 onion, chopped into chunks,
- 2 spring onions, chopped into 1 inch chunks,
- 3 cloves garlic, sliced finely,
- 1.5 inches ginger, peeled & sliced finely,
- 2 star anise pods,
- 1 tbsp light soy sauce,
- 1 tbsp shaoxing wine,
- 1/4 tbsp dark soy sauce,
- 1/2 tbsp premium oyster sauce,
- 1 tsp msg (optional),
- 1 tsp sesame oil,
- 200 ml water,
- Pinch white pepper & salt to season
- 1.5 tsp sugar,
- 1 tbsp vegetable or other neutral oil for frying
Steps to make to make Braised Chicken With Water Chestnuts
- Heat the oil in a wok over a high heat. Add in the diced chicken pieces. Stir fry until opaque and just browning on all sides. Add in the onion. Fry for a further minute.
- Next add the ginger, garlic and spring onions. Toss everything together and fry until fragrant. This should only take about 20 seconds.
Season with white pepper and touch of salt. Add the msg, fry for a few seconds then stir though.
- Now add the oyster sauce, light and dark soy sauces plus the shaoxing wine. Place in the star anise and the water chestnuts. Pour in the water and bring to a simmer. Allow the water to reduce by just over half then remove from the heat. Stir through the sugar.
- Drizzle over the sesame oil. Be careful not to add too much as it'll overpower the dish. Stir it through then serve up the chicken over some steamed jasmine rice and enjoy! 🙂
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