Stewed Chicken with Chestnuts & Mushrooms 栗子香菇焖鸡
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 2 bone-in chicken thigh (cut into 3-4 parts)
  • 3-4 stalks of spring onion (the white parts only, reserving some of the green parts for garnish)
  • 4 pcs of dates
  • 4 pcs of chestnuts
  • 3 pcs of mushrooms (cut into halves)
  • 4 pcs of baby carrots (optional, or any other vege you deem appropriate)
  • 1 tbsp minced garlic
  • some cooking oil (for deep frying the chicken)

For the Chicken Marinade:
  • 1 tbsp light soya sauce
  • 1 tbsp shaoxing wine
  • ½ tsp onion powder
  • ½ tsp sesame oil
  • ¼ tsp pepper

For the Seasoning:
  • 2 tbsp oyster sauce
  • ½ tbsp light soya sauce
  • 1 tbsp sweet vinegar
  • ½ tsp onion powder
  • 1 tbsp shaoxing wine
  • 1 tbsp dark soya sauce
  • 2 tsp sugar
  • ½ tsp sesame oil
  • 500ml water
  1. Marinade the chicken for at least 2 hours.
  2. Heat up some cooking oil and deep fry the chicken till 80% cooked. Drain well on paper towels and set aside.
  3. Reserving one tbsp of cooking oil in the wok, add minced garlic and spring onion and stir fried till fragrant. Add the mushrooms and baby carrots and stir fried slightly.
  4. Add in the seasoning, chestnuts, dates and chicken from Step 1 respectively. Stewed on low heat for approximately one hour till the chicken becomes soft.
  5. Dish and garnish with shredded spring onion. Serve hot with rice.
Recipe by Eat What Tonight at