Savoury Chicken with Water Chestnuts

This is one of those staple Chinese food dishes I cook. It’s filling, appetizing, and pairs well with most other Chinese dishes I throw together. The beauty of it is, I can cook this dish whilst working on two or three other dishes simultaneously.

Savoury Chicken with Water Chestnuts
Servings Prep Time
4 10 minutes
Cook Time
60 minutes
Servings Prep Time
4 10 minutes
Cook Time
60 minutes
Savoury Chicken with Water Chestnuts
Servings Prep Time
4 10 minutes
Cook Time
60 minutes
Servings Prep Time
4 10 minutes
Cook Time
60 minutes
Ingredients
Servings:
Units:
Instructions
  1. Place the wok or large pan over a medium flame
  2. Heat the peanut oil
  3. Fry the chicken until golden brown, turning over on occasion
  4. Meanwhile, slice the spring onions
  5. Crush the garlic
  6. Chop the ginger
  7. Add the spring onions to the wok
  8. Add the garlic to the wok
  9. Add the ginger to the wok
  10. Fry everything for 2 minutes
  11. Add the soy sauce to the wok
  12. Add the rice wine (or sherry) to the wok
  13. Add the brown sugar to the wok
  14. Add the salt to the wok
  15. Stir everything together really well
  16. Add the water to the wok
  17. Bring the mixture to a boil
  18. Lower the flame to simmer level
  19. Cover the wok
  20. Simmer for 20 minutes
  21. Slice the water chestnuts
  22. Add the sliced water chestnuts to the wok
  23. Cover the wok
  24. Simmer for another 20 minutes
  25. Thoroughly mix the cornstarch with a small amount of water
  26. Temper the cornstarch mixture with some of the sauce from the wok
  27. Stir the cornstarch mixture in to the sauce in the wok
  28. Keep the wok at a simmer, stirring frequently, until the sauce clears and thickens
Recipe Notes

You can use chicken breasts, thighs or any combination you choose. I generally plan on 150g of chicken per person. I also frequently use the flattened chicken breasts you can purchase at most supermarkets as they cook more evenly and are easier to handle.

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