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Chestnut Chicken

Name: Chestnut Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 500 g bone-in chicken thigh pieces, about 5 cm; 200 g peeled ready-to-eat cooked chestnuts; 1 tbsp neutral oil; 15 g ginger, sliced; 2 tbsp light soy sauce; 1 tsp dark soy sauce, optional; 600 ml water for braising; 1 tsp sugar

板栗烧鸡 · Bǎn lì shāo jī

Chicken with soft peeled chestnuts. Ready-to-eat cooked chestnuts are added late so they do not crumble.

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Prep15 min

Cook45 min

Serves3

DifficultyMedium

Chestnut Chicken — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Prepare ingredients
Pat chicken dry without washing raw poultry. Check cooked chestnuts and keep them whole.
02
Brown gently
Heat oil over medium heat in a heavy pot. Brown the drained meat for 4–6 minutes, turning, then add ginger and stir for 30 seconds.
03
Simmer covered
Add soy sauces, measured water, and sugar, reserving the chestnuts. Bring to a boil, then cover and keep at a gentle simmer for 25 minutes. Add a little hot water if the pan begins drying out.
04
Warm chestnuts
Add cooked chestnuts and simmer 10–15 minutes. Check chicken reaches 74°C away from the bone. Reduce sauce uncovered, turning gently to keep chestnuts whole.