Braised Chicken with Chestnuts Recipe

Hadn’t been able to blog as often as I wished to recently as I had been tied up with other work. Needed time to work on a BIG project too as Spring Tomorrow will be undergoing a major revamp! Well, I don’t have a specific date to roll out the new site yet as there are still a lot of changes to make (my CTO is working furiously hard!) but I certainly hope to do so by May. Will definitely make an announcement by then so stay tuned.

Back in Spring Tomorrow’s kitchen. ?

Today, I would like to share an easy Chinese-style Braised Chicken with Chestnuts Recipe.

Wanted to buy fresh chestnuts for this but couldn’t find any in time so I used dried ones instead. Do note if you’re also using dried chestnuts, you would need to soak them in water overnight and boil them till they are tender before braising them with the chicken.


Braised Chicken with Chestnuts Recipe

Braised Chicken with Chestnuts Recipe

INGREDIENTS (serves 3-4 as one of few side dishes)

  • 1/2 chicken, chopped into pieces
  • 100g dried chestnuts, soaked in water overnight
  • 5 slices ginger
  • 4 cloves garlic, finely chopped
  • 10 pieces Chinese mushrooms, soaked in hot water till fully constituted, stems removed & halved
  • 1 tbsp sesame oil
  • 1/2 tbsp olive oil
  • 1 tbsp Chinese cooking wine
  • 2 stalks spring onions, sliced into 1″ sections


  • 1 tsp light soy sauce
  • 1/2 tsp dark soy sauce


  • 1/2 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tbsp oyster sauce
  • tiny pinch of salt
  • 1/2 tsp sugar
  • 250ml chicken stock


  1. Marinate the chicken and chill in the fridge for at least an hour.
  2. Using a toothpick, remove the inner skin of the chestnuts if there is any.
  3. Boil the chestnuts for 40 minutes till tender and drain.
  4. In a pan, heat sesame and olive oil. Saute the ginger and garlic till fragrant.
  5. Add the chicken, drizzle over the wine and stir fry till meat is no longer pink.
  6. Add the sauce ingredients followed by the chestnuts and mushrooms.
  7. Bring to a boil and reduce heat to simmer for 20 minutes.
  8. Stir in the spring onions and serve with steamed rice.

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