Chinese Chestnut Chicken

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This Chinese chestnut and chicken recipe is one of my family's favorites on Chinese New Year or on ordinary days. Whenever the name chestnut chicken is mentioned, it arouses reminiscences. Its wonderful smell seems to reach my nose from my childhood.

You'll have the best result if you could get a cage-free chicken and organic chestnuts. In this recipe, I've reduced the cooking time a lot due to the fact that farm raised chickens nowadays are very easy to cook, though with less chicken flavor than it used to have. This is just another fact of modern living.

However, this recipe makes a great Chinese chicken dish that helps you enjoy the Chinese New Year more if you want to cook it during the Chinese Spring Festival like my family does.


  • Chicken -- 1, cut into 1 inch pieces, including bones
  • Chestnuts -- 1 lb
  • Sesame oil -- 6 tablespoons
  • Ginger -- 4 big slices
  • Leek -- 1, cut into small sections. You can use green onion if you like.
  • Salt -- 1 tsp
  • Soy sauce -- 5 tablespoons
  • Cooking wine -- 2 tbsp
  • Chicken broth -- 2 cups
  • Sugar -- 1 tablespoon
  • Garlic -- 2 cloves, minced


  1. Heat water in a pot to boil. When you are waiting, make on cut on the shell of the chestnuts. Put them in the boiling water for 5 minutes. Take out, shell them, including the inner brown layer of skin.

  2. Heat oil in frying pan over high heat. When oil is hot, put in chicken pieces to fry until they are not raw anymore.

  3. Take out chicken pieces. If you find the oil is too much for you, take out as much as you want.

  4. Add ginger and leek in the pan, stir fry until aromatic. Then add chicken, chestnuts, salt, soy sauce, sugar, chicken broth and cooking wine.

  5. Cover the pan with the lid and bring to a boil.

  6. Turn down heat to a low medium and simmer for 10 minutes.

  7. Add garlic and simmer for another 5 minutes.

  8. Serve hot.



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