Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, simmered chestnuts, chicken & shiitake. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Simmered Chestnuts, Chicken & Shiitake is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Simmered Chestnuts, Chicken & Shiitake is something which I’ve loved my entire life. They’re fine and they look wonderful.
The main feature of this dish is Chestnuts. In Japan, there are many dishes that are similar to this dish, and root vegetables are often used, such as Potatoes, Satoimo (Taros), Lotus Root, Gobo, etc. If you have never cooked Chestnuts for savoury dishes, you.
To begin with this particular recipe, we have to first prepare a few components. You can cook simmered chestnuts, chicken & shiitake using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Simmered Chestnuts, Chicken & Shiitake:
- Take 300 g Chicken Thigh Fillets *cut into 3-4cm size
- Take 1 tablespoon Oil
- Take 1 pinch Salt
- Take 1 Carrot *optional, cut into small pieces
- Get 6-8 Dry Whole Shiitake
- Prepare 400 g skinned Chestnuts *Today I used Frozen Skinned Chestnuts
- Make ready <Sauce>
- Prepare 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
- Get *You can use the Water that is used to soak Shiitake
- Make ready 2 tablespoons Soy Sauce
- Get 2 tablespoons Mirin
- Make ready 1 tablespoon Sugar
Turn up the fire to thicken the sauce. When the sauce is well thickened, add sesame oil. Transfer to serving plate and garnish with chopped green onion before serving. Mix sugar, soy sauces into chicken stock and pour into the pot.
Instructions to make Simmered Chestnuts, Chicken & Shiitake:
- Clean and wash Shiitake, then Soak in plenty of water for 1-2 hours at least, or until completely softened. Drain but save the water if you use it for cooking. Wash them well again and cut in half.
- Shell and skin the Chestnuts. Keep the skinned Chestnuts in water while you are working. *Note: Today I used Frozen Skinned Chestnuts, which are ready to use.
- Heat Oil in a pot over medium heat, cook Chicken pieces until slightly browned, lightly season with a pinch Salt.
- Add Carrot and Shiitake, stir-fry for a few minutes, then add the all the sauce ingredients. Add skinned Chestnuts, cover with a sheet of baking paper, and cook for 10 to 15 minutes.
- Remove the baking paper, increase the heat and cook, gently tossing occasionally, until the sauce is almost gone.
The amount of water in pot shall cover both the chicken and chestnuts to keep them from drying out. Bring the sauce to a boil (regulate heat if required), cover. Stir in chestnuts and remaining stock and return chicken to skillet. Place the browned chicken breasts, skin-side up, in the pan and pour in the cider. Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
So that’s going to wrap this up with this exceptional food simmered chestnuts, chicken & shiitake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
