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Cantonese Chestnut, Chicken, and Shiitake Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 73 reviews
  • Author: Elina
  • Prep Time: 15 minutes plus overnight marinating and soaking
  • Cook Time: 30 minutes
  • Total Time: Overnight plus 45 minutes
  • Yield: Serves 6
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Cantonese
  • Diet: Halal

Description

This Cantonese Chestnut, Chicken, and Shiitake Stew is a comforting and richly flavored dish featuring tender chicken thighs marinated overnight and combined with earthy shiitake mushrooms and sweet roasted chestnuts. Stir-fried aromatics add depth, while a savory oyster and soy-based sauce ties everything together. Perfectly simmered, this stew offers a hearty meal best served hot with steamed rice.

Ingredients

Scale

Chicken & Mushrooms

  • 1000g boneless skin-on chicken thighs, cut into 2-inch cubes
  • 0.5 cups dried shiitake mushrooms, de-stemmed and rehydrated
  • 150g roasted and peeled chestnuts

Marinade & Sauce

  • 4 tbsp oyster sauce
  • 4 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 2 tsp corn starch

Aromatics

  • Few slices of fresh ginger
  • Few cloves of garlic, sliced
  • Few sprigs of scallions
  • A few shallots, sliced

Instructions

  1. Marinate Chicken: Combine the chicken thigh cubes with oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, and corn starch. Toss well to coat and refrigerate overnight to allow flavors to penetrate.
  2. Rehydrate Mushrooms: Rinse dried shiitake mushrooms, remove stems, and soak in fresh water in the refrigerator overnight to rehydrate them fully.
  3. Prepare Aromatics: On the day of cooking, heat a large wok over medium-high heat and stir-fry ginger slices, garlic cloves, scallions, and shallots until fragrant and aromatic.
  4. Cook Chicken: Add the marinated chicken pieces to the wok and stir-fry until they are lightly browned on all sides, developing a nice sear.
  5. Add Mushrooms and Chestnuts: Pour in the mushroom soaking water along with the rehydrated shiitake mushrooms and roasted chestnuts. Stir to combine.
  6. Simmer Stew: Taste the mixture and adjust seasoning if needed. Cover the wok and let the stew simmer gently for 20-30 minutes, allowing the chicken to become tender and flavors to meld.
  7. Serve: Serve the chestnut, chicken, and shiitake stew hot over steamed rice for a satisfying meal.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness of the meat.
  • Be sure to use roasted chestnuts for their sweetness and texture; canned chestnuts can be substituted but may change the taste slightly.
  • Adjust the seasoning after adding the mushroom soaking liquid since it may impart saltiness.
  • The stew tastes even better the next day as flavors continue to develop.
  • If shiitake mushrooms are unavailable, fresh ones can be used but will alter the flavor profile slightly.

Find it online: https://recipes.mbeams.com/cantonese-chestnut-chicken-and-shiitake-stew-recipe/