|
Ingredients
- Chicken thigh - 500 grams
- Chestnuts (shell removed) -
200 grams
- Spring onions (sectioned) - 2
stalks
- Ginger (crushed) - 1 teaspoon
- Garlic (crushed) - 1 teaspoon
- Carrot - 5 slices
- Cooking wine - 2 teaspoons
- Cooking oil - 2 tablespoons
- Cornstarch solution - 2
tablespoons
- Sesame oil - few drops
- Light soy sauce - 2 teaspoons
- Oyster sauce - 1 tablespoon
- Water - 1½ cups
- Salt and sugar to taste
Method
- Clean and chop chicken thigh
into pieces.
- Soak chestnuts in boiling
water and peel then stir fry for a while and dish up.
- Heat cooking in pan, stir fry
ginger and garlic to fragrant then add chicken and continue to
fry for for 2 minutes.
- Sprinkle cooking wine over
dish, add chestnuts, soy sauce, oyster sauce, water, salt and
sugar to taste and bring to boil.
- Stew over medium heat till
chicken and chestnuts are tender.
- Add carrot, spring onions and
thicken gravy with cornstarch solution. Mix well and serve.
|