Braised Chicken With Chestnut

Chestnuts is one of my favourites, delicious in braised dishes and really good when roasted, eaten as a snack. Here it is used in a braised chicken dish. I have used a claypot to cook this dish. For this dish I have used ready-to-eat vacuum packed chestnuts. You may however use raw chestnuts, refer to the instructions at the bottom of the recipe on how to prepare the raw chestnuts for cooking. 

A homey dish that is perfect with a bowl of rice. Chunks of boneless chicken thigh browned in oil and then braised in a claypot with the chestnuts. Can be cooked in advance and reheat just before serving. 

This dish is great with a green stir-fry, of which I have made Stir-Fried Romaine Lettuce, recipe which can be found in the same book. This veggie stir-fry is very similar to how we cook our stir-fry veggies. I have however, added some chopped garlic, just because we have always used chopped garlic for stir-fry veggies.  

These two dishes with a bowl of soup makes such a lovely meal with a bowl of hot fluffy white rice.

The recipe for Braised Chicken with Chestnuts can be found here.

Stir-Fried Cos Lettuce
(Every Grain Of Rice, Fuchsia Dunlop)
1 heart of romaine or cos lettuce (about 250gm)
3 tbsp cooking oil
2 garlic cloves, peeled and finely chopped (my addition)
salt

Cut the lettuce heart across its width at 2.5cm intervals. Wash the cut leaves, then shake dry or (even better) spin in a salad spinner.
Pour the oil into a hot, seasoned wok over a high flame and swirl it around. (Saute the chopped garlic until aromatic and light brown, if using). Add the lettuce and stir-fry until hot and fragrant, but still very crisp, seasoning with salt to taste towards the end. Serve

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Kitchen Flavours and Emily's Cooking (Makan2) Foray