Recipe: Delicious A Chef's Recipe for Chinese-style Chestnut and Chicken Stir-fry with Star Anise

A Chef's Recipe for Chinese-style Chestnut and Chicken Stir-fry with Star Anise. Reviews for: Photos of Chicken and Chinese Vegetable Stir-Fry. I've been looking for a good stir-fry recipe and this one was awesome! I will double the amount next time so that we have left overs.

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Ingredients of A Chef's Recipe for Chinese-style Chestnut and Chicken Stir-fry with Star Anise

1. You need 1 of Chicken thigh.
2. It's of ○For marinating:.
3. It's 1 tbsp of ○Soy sauce.
4. Prepare 1 tbsp of ○Shaoxing wine (or sake).
5. You need 6 of or more Chestnuts.
6. It's 1 of Japanese leek.
7. You need 1 clove of Garlic.
8. Prepare 1 of knob Ginger.
9. It's of △Seasoning ingredients:.
10. You need 200 ml of △Water.
11. You need 1/2 tsp of △Chinese chicken stock powder.
12. Prepare 1 tbsp of △Soy sauce.
13. It's 1 tbsp of △Sugar.
14. It's 1 tbsp of △Shaoxing wine (or sake).
15. It's 1 tsp of △Oyster sauce.
16. Prepare 1 of △Star anise.
17. It's 1 tsp of Sesame oil to finish.
18. It's 1 of optional Green onions.

Steaming the chicken before frying is essential! This ensures that the chicken is cooked through but still moist and juicy. Season to taste with salt and pepper. Add dissolved cornstarch and cook until the sauce thickens.

A Chef's Recipe for Chinese-style Chestnut and Chicken Stir-fry with Star Anise step by step

1. These are the ingredients I will use for this recipe with chopped green onion to garnish..
2. Trim off the yellowish fat from the chicken and cut into bite sizes. Remove the skin if you prefer (I leave it on)..
3. Use the chicken skin to make some snacks for drinks! https://cookpad.com/us/recipes/149788-easy-drinking-appetizer-with-chicken-skin.
4. Marinate the chicken with the soy sauce and Shaoxing wine. Leave to rest for about 15 minutes!.
5. Blanch the chestnuts for about 3 minutes..
6. Soak the blanched chestnuts in cold water and peel the shells. If the chestnuts are big cut in half..
7. Slice the Japanese leek into 2 cm lengths. Slice the garlic and ginger thinly..
8. Heat some vegetable oil (not listed in the ingredients) in a frying pan. Add the drained chicken and chestnuts and fry..
9. Fry both sides! Look at the nicely golden-browned chicken and chestnuts!!.
10. You don't need to cook through at this point! Place them onto a dish..
11. Clean the surface of the frying pan with a paper towel. Add the Japanese leek, garlic, ginger and △ ingredients to the frying pan..
12. After bringing to a boil return the chicken and chestnuts to the frying pan. Simmer....
13. Here's the star anise that I used. They can be broken up, it's okay!.
14. Simmer further....
15. Reduce the sauce until it looks like this and it's done! I don't have to use katakuriko at all!! Check the seasoning half way through! Turn off the heat and drizzle with sesame oil to finish..
16. Transfer onto a serving dish.....
17. Sprinkle with chopped green onion to your liking! It's very tasty!!.
18. You can make a tasty and seasonal Pacific saury rice dish!. https://cookpad.com/us/recipes/146742-a-professional-chefs-easy-pacific-saury-rice.
19. Look atfor Chestnut Rice Using Mentsuyu. https://cookpad.com/us/recipes/146310-golden-ratio-mentsuyu-chestnut-rice.

Turn off heat and remove star anise pieces. The CHINESE takeout version of chicken satay! This Chinese Satay Chicken Stir Fry is quite different to Malaysian and Thai satay, but just as delicious. This is a made from scratch chicken satay recipe, and there is every possibility you already have everything you need to make this. Quick, fresh, hot and endlessly interesting try our Chinese recipes and leave the takeaway behind.