Minimalist Braised Chestnut Chicken

A delicious mushroom dish for any occasion!

1. mushrooms cover with boiling hot water and swell. Fill oil 1-2 mm high in a deep large casserole or frying pan and heat over medium-high. Cut a deep X in the flat side of the hard shell of each chestnut. Chestnuts then mold into the hot oil. Roast in skillet for 5-10 min, shaking skillet heartily every so often. The shells should eventually crack open. Fish the chestnuts out of the frying pan with a slotted spoon and cool on paper towels. Peel them off as soon as they have cooled.

While the chestnuts are cooling, remove the oil from the frying pan, leaving only a small amount (about 2 tablespoons). Heat the frying pan one more time and sweat the spring onions with the ginger in it for 30 seconds. Stir 2x. Drain the mushrooms, collect 125 ml of the soaking liquid and set aside. Add the mushrooms to the frying pan, cook for 2 minutes, then remove the mushroom mixture from the frying pan with a slotted spoon and set aside.

3. put chicken pieces with the skin side down into the frying pan. Brown nicely on all sides, then add the mushroom-onion-ginger mix, with the soaking liquid, soy sauce and peeled chestnuts. Mix well, put the lid on and steam quietly for 20-30 minutes. If all the liquid boils away, just add a little water. The dish is ready as soon as da

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