Chickens Stewed With Chestnuts Food

CHICKEN WITH CHESTNUTS

Steps:

• Stir together sugar, wine, soy sauce, oyster sauce, and water in a medium bowl, then set aside.
• Cut chicken through bones into 1-inch pieces with a cleaver. Add chicken to a 4-quart pot of boiling water and simmer briskly, uncovered, 5 minutes. Drain chicken in a colander and when cool enough to handle remove any skin, excess fat, and tiny bone shards.
• Heat vegetable oil in a wok over moderately high heat until hot but not smoking, then stir-fry ginger and garlic until golden, 1 to 2 minutes, and transfer to a plate with a slotted spoon. Add half of chicken to wok and stir-fry until golden, about 2 minutes, then transfer to plate with ginger and garlic. Stir-fry remaining chicken with chestnuts until golden, about 2 minutes. Return chicken, ginger, and garlic from plate to wok, then add soy mixture. Cover wok and cook chicken over moderate heat until sauce is reduced by half, about 25 minutes. Remove lid and cook over moderately high heat, stirring frequently, until sauce is thickened and just coats chicken, 5 to 10 minutes. Remove from heat and stir in sesame oil. Serve sprinkled with scallion.

CORNISH HEN AND CHESTNUT STEW

Steps:

• To marinate the meat: Combine the celery, leek, carrot, onion, celery, and wine in a large bowl. Wrap 2 slices of bacon around each half-hen then secure with a toothpick or kitchen string. Put the hens in the marinade, cover and refrigerate overnight.
• Preheat the oven to 325 degrees F
• To begin the stew: Remove the hens from the marinade and blot them dry with paper towels. Strain the marinade into a bowl and reserve. Reserve the vegetables separately.
• Heat the oil in a heavy casserole over medium-high heat. Working in batches, brown the Cornish hens on all sides, about 15 minutes per batch. Set the browned birds aside and add the reserved marinated vegetables to the pot. Turn the vegetables once or twice in the oil then sprinkle them with the flour. Cook, stirring frequently until the flour smells toasted, about 3 minutes, then add the reserved marinade. Bring the marinade to a boil. Reduce the heat to medium-low. Return the Cornish hens to the pot, cover, and braise in the oven until the hens are well-cooked, about 45 minutes.
• Meanwhile, prepare the vegetables. Bring a large pot of salted water to a boil over high heat. Cook the onions until they are just tender, about 7 minutes, then remove them with a slotted spoon. Add the celery to the pot and cook until it too is tender, about 3 minutes. Refresh the celery in ice water. Set the celery and onions aside.
• Finishing the stew: When the Cornish hens are ready, transfer them to a serving plate and remove the toothpicks or string.
• Strain the braising liquid through a fine sieve. Pour the strained liquid into a large skillet and warm over low heat. Stir in the port, the red currant jelly and the cream. Keep the sauce warm over low heat.
• Melt the butter with the sugar in a medium skillet over medium-high heat. Add the onions, chestnuts and celery pieces. Glaze the vegetables, turning them over in the caramel for 2 to 5 minutes.
• To serve, spoon sauce over the Cornish hens then surround with glazed vegetables.

CHICKENS STEWED WITH CHESTNUTS

Steps:

• Rub 2 teaspoon of the dark soya sauce all over the chicken, and leave it to marinate for 30 minutes.
• Boil 11 cups of water in a pot, and add the chestnuts and boil for 10 minutes to loosen the skin.
• Drain and rinse in tap water.
• This makes the skin easier to remove.
• Ease off chestnut skins with the tip of a knife.
• Heat oil in a wok till smoking, stif fry the garlic and ginger, till aromatic.
• About 1/2 minute.
• Add chicken and stir fry for 7 minutes or till the chicken changes to white in colour.
• Add remaining soya sauce, oyster sauce and sugar.
• Stir fry for a while before adding the HOT water.
• Stir well (to ensure it is well mixed) and bring to boil.
• Add the peeled chestnuts, and stew covered on MEDIUM HEAT for about 45 minutes.
• Till the gravy is thick and the chicken is tender.
• NOTE 1: Do stir this dish several times, to ensure it doesn't burn.
• Chicken is ready to be served.
• NOTE 2: If you have difficulty finding raw chestnut, you can substitute it with 10 Chinese mushroom, soaked in water to soften first.
• NOTE 3: After the chestnuts have been added, and you have stired for 10 minutes to ensure the chicken is well coated, you can put this dish into your crock pot, and leave it on LOW for 6-8 hours.
• The meal is ready for you to eat with rice when you return home from work.

ROASTED CHICKEN WITH CHESTNUTS

Steps:

• Thoroughly wash and dry the chickens. Season the inside and outside of both birds with salt and pepper.
• In a large skillet, heat 4 tablespoons oil over medium heat. Add chestnuts and bay leaves and cook 8 to 10 minutes, stirring occasionally until golden brown. Add shallots and garlic, season with salt and pepper, and cook 3 minutes. Add sherry and 2 tablespoons thyme, and cook until sherry is reduced to a glaze, about 4 minutes. Cool.
• Preheat oven to 425 degrees. In a bowl, combine remaining 2 tablespoons of thyme, coriander, and remaining 2 tablespoons of oil. Working carefully, separate the skin from the meat of the breasts and the thighs and rub spice mixture in between.
• Divide chestnut mixture evenly and use it to stuff the cavities of the chickens. Tie the legs together to hold the stuffing in place.
• Set the chickens on a nonstick roasting rack in a roasting pan, breast side down, and roast for 20 minutes. Turn the chickens breast side up, baste with pan juices, and roast 40 minutes more, basting every 15 minutes until an instant-read thermometer inserted at the joint between the thigh and leg reaches 165 degrees. Transfer the chicken to a platter. Let cool for 15 minutes.
• Meanwhile, tilt the roasting pan and skim off and discard any fat. Add orange juice to the roasting pan, set the pan over a low flame, and scrape off any browned bits stuck to the pan.
• To serve, spoon the chestnuts out of the birds and into a bowl. Cut each chicken into 8 pieces (2 drumsticks, 2 thighs, 2 breast halves, 2 wings) and pour the pan juices over chicken.

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

CHINESE BRAISED CHICKEN AND CHESTNUTS

Steps:

• Boil chestnuts, remove skins.
• Saute onions and ginger in oil, add chicken.
• Add soy sauce, salt, sugar, wine and water, braise over medium heat till half done (about 15 minutes).
• Add chestnuts, continue to braise until done.