Chestnut Chicken

Ingredients

• 300 g skinless boneless chicken breast (cut into cubes)
• 1 tablespoon cornstarch
• 2 tablespoons oil
• 5 slices ginger (peeled)
• 120 g roasted chestnut
• 4 dried shiitake mushrooms (soaked in warm water until softened, cut into halves)
• 1 tablespoon soy sauce
• 1 heaping tablespoon oyster sauce
• ¼ teaspoon dark soy sauce (for coloring purposes)
• 1 tablespoon Shaoxing wine
• ½ teaspoon sugar (or to taste)
• 4 tablespoons water
• 1 stalk scallion (cut into strips)

Steps

1. 1

   In a bowl, toss the cubed chicken with cornstarch until evenly coated.

2. 2

   Heat oil in a wok or skillet over medium-high heat. Add ginger and stir-fry until fragrant. Add the chicken and cook, stirring, until the surface turns opaque.

3. 3

   Add chestnuts and shiitake mushrooms. Stir to combine with the chicken.

4. 4

   Pour in soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, and water. Stir well, then lower the heat. Let it simmer gently until the sauce thickens and the chicken is cooked through.

5. 5

   Add scallions, give everything a final stir, and dish out. Serve hot.