Braised Chicken With Chestnut & Carrot by Wendy Kwan‎

Ingredients
8 slices of ginger
1 carrot, cut cubes
2 stalks of scallions, sectioned
15 chestnuts, frozen shelled, thawed.
500g boneless chicken, cut into bize-size piece

Marinade Chicken for 30 mins
2 tsp cooking wine
2 tsp oyster sauce
1 tsp soy sauce
1 tsp sesame oil
1 tsp corn starch

Sauce
3/4 cup of water
1/2 tsp dark soy sauce
1 tsp oyster sauce
Thickening (water + corn Starch)

Method
1. Par boiled chestnuts and carrot, set aside.
2. Heat oil in a saucepan, stir fry chicken until golden brown, set aside.
3. Saute ginger and scallions for 2mins, add chestnuts & carrot.
4. Add in the sauce and braised chestnuts and carrot in low heat about 10-15mins.
5. Add chicken, stir well and simmer uncovered for 10mins with high heat.
6. Add corn starch and cook to your preferred consistency.
7. Dish up and ready to serve with hot rice.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/735577496511329/