This Braised Chicken and Chestnuts recipe is a real keeper as not only is it delicious and packed full of Chinese flavour, it is also far lower in fat than most Chinese dishes. So for anyone out there on a diet but who is struggling to give up the weekly take-away, give this a go! If your go-to take-away choice packs the heat then you should probably add some finely chopped chilli to this dish as it is on the tamer side of the Scoville scale. Or give your plate a generous squeeze of sriracha sauce.

If you, reading this, likes your chilli heat then I probably don’t need to explain that sriracha is a Thai ketchup-like hot sauce that is chalked full of chilli and other flavours.

When I say “ketchup-like” it is really only like it in colour and consistency. If you wanted to shave another few calories off this dish, you could swap the thighs for breasts. I did that once when I was cooking for a friend with a looming deadline for a hefty weight-loss and it was lovely! You are more at risk of the meat drying out if you use breast though, especially if your sauce needs to be reduced at the end. Thighs have more fat through them which will keep them moist and more flavourful for longer cooking so this is one instance where breast is NOT best!

The chicken and chestnuts go so well especially the sweetness of the nuts with the savouriness of the soy in the sauce. Whatever you do, don’t dream of roasting and peeling the chestnuts yourself. I made that mistake one christmas and not only was it arduous, they also brought nothing but waxy hardness to the brussels sprouts to which they were added. Just buy a packet of them cooked!

## **# Chinese Braised Chicken and Chestnuts**

### **Ingredients**

450g skinless, boneless chicken thighs, chopped into bitesized pieces

a thumb-sized piece of ginger, peeled and minced

4 spring onion whites, bruised

4 spring onion greens cut into 4 cm pieces

3 tbsp cooking oil

1 and a half tbsp shauxing wine

300ml chicken stock

1 tbsp brown suhar

180g cooked chestnuts

1 and a half tsp dark soy sauce

## **Instructions**

1. Heat the oil in a wok or frying pan over a high heat, add the ginger and spring onion whites and stir fry for just a minute or two until they become really aromatic.

2. Add the chicken pieces and stir occasionally for just a few minutes until they just start to go brown.

3. Add the shauxing wine and stir before adding the chicken stock and bring to the boil.

4. Once boiling, add the sugar, chestnuts and the dark soy sauce and stir to combine.

5. Taste to check the seasoning and adjust if needs be.

6. Reduce the heat to low, clamp the lid on and allow to simmer for 15 minutes, stirring occasionally.

7. Then check to see if the sauce is thick enough, it should coat the chicken nicely. If it's too thin, turn

the heat up to high until it has reduced.

8. Once it is thick enough, add in the spring onion greens, turn off the heat, clamp the lid on and let it sit

there for a minute. Then serve.

这种红烧鸡和栗子的食谱是一个真正的守护者，它不仅味道鲜美，充满中国特色，而且比大多数中国菜的脂肪含量还低得多。所以对于那些在饮食方面的人来说，但是谁正在努力放弃每周的外卖，请放手！如果您的外卖选择包装热量，那么您应该添加一些切碎的辣椒到这道菜，因为它位于Scoville刻度的驯种者一边。或者给你的盘子慷慨的sriracha酱。

如果你阅读这篇文章，喜欢你的辣椒热，那么我可能不需要解释，sriracha是一种泰式番茄酱般的辣酱，上面充满了辣椒和其他口味。

当我说“番茄酱样”时，它确实只是喜欢它的颜色和一致性。如果你想从这道菜再刮掉几块卡路里，你可以把大腿换成乳房。当我为一位朋友烹饪时，我曾做过这样的事情，因为他的减肥期限很长，而且很可爱！如果你使用乳房，你的肉会变得更干燥，特别是如果你的酱汁最后需要减少的话。大腿有更多的脂肪通过他们，这将保持他们的湿润和更多的美味更长的烹饪，所以这是乳房不是最好的一个例子！

鸡肉和栗子特别好吃，特别是坚果的甜味与酱汁中酱油的清爽。无论你做什么，都不要梦想着自己烤栗子和剥皮。我在圣诞节犯了一个错误，不仅困难重重，而且他们也给他们加入的芽甘蓝带来了除蜡质硬度以外的任何东西。只要买一包熟的！

中国红烧鸡和栗子

配料

450克去皮，无骨鸡腿，切成咬伤片

一块拇指大小的生姜，去皮切碎

4个洋葱白，伤痕累累

4个洋葱切成4厘米

3汤匙食用油

1个半茶匙的沙发酒

300毫升鸡汤

1汤匙棕色苏哈尔

180克煮熟的栗子

1个半茶匙深色酱油

说明

用油锅或平底锅将油加热至高温，加入生姜和洋葱白，搅拌一至两分钟，直至变得非常芳香。

加入鸡块，偶尔搅拌几分钟，直到它们开始变棕色。

添加沙棘酒并搅拌，然后加入鸡汤并煮沸。

一旦煮沸，加入糖，栗子和黑酱油并搅拌混合。

尝试检查调味料，并根据需要进行调整。

将热量降低至较低水平，将盖子夹紧并让其炖15分钟，偶尔搅拌。

然后检查酱汁是否足够稠，应该很好地包裹鸡肉。如果太薄，转

直到它减少，热量升高。

一旦足够厚，加入葱花，关闭加热，夹住盖子并让它坐下

在那里一分钟。然后服务。