Try this delicious recipe courtesy of Stefano Manfredi and Chestnut Australia
Score chestnuts by cutting a shallow cross on the flat side with the tip of a sharp knife and place in boiling water for 5 minutes till tender. Peel as soon as they’re cool enough to handle. They’ll peel better when still warm. Make sure both skin and fine inner pellicle are removed.
Cut chestnuts in half and reserve. Place dried mushrooms in a bowl of hot water and soak for 30 minutes. Drain, remove stem, cut each mushroom in half and reserve.
Heat a large, heavy pot and add oil. When it begins to smoke add ginger and onion. Stir for 15 seconds and then add chicken thighs and drumsticks. Keep turning chicken until skin is golden making sure onions and ginger doesn’t burn. Add soy sauce, half the sherry, sugar and salt. Stir well so the soy has completely coloured the chicken. Add the star anise, pepper and the water and stir well.
Turn down to a simmer and place a lid on the pot. Keep simmering for 15 minutes occasionally turning the chicken. Add the remaining sherry, the chestnuts and the mushrooms. Mix in, cover and simmer gently for another 15 minutes.
Remove from heat and let rest for 10 minutes then serve with steamed rice.
Chestnuts are also a delicious snack that you can eat on their own. Why not grab some more and roast them on the BBQ or under the grill
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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