Stewed Chicken with Shiitake Mushroom and Roasted Chestnut 冬菇栗子炆雞

雞翼 8-10 隻
栗子 250g
冬菇 6-8隻
紅葱頭 2粒
蒜蓉 1湯匙
薑3片
蔥粒 少許

雞翼醃料:
紹酒1湯匙
生抽2湯匙 
糖 1/2茶匙
生粉 1茶匙
胡椒粉 少許
鹽 少許.

調味料:
蠔油 2湯匙 
老抽 2湯匙 
糖 1/2湯匙
浸冬菇水/清水 300ml

做法:
1) 雞中翼加入醃料醃20分鐘，紅葱頭切片，栗子去殼，冬菇浸軟去蒂
2) 栗子放滾水先煮10分鐘
3) 中火燒熱鍋，加油，加入薑、紅葱頭及蒜蓉炒香，加入雞翼炒至表面金黃，加冬菇和栗子拌勻，倒進調味料煮滾，加蓋炆20分鐘，打獻上碟，再拌入蔥粒即成.

Ingredients:

- 8-10 chicken wings

- 250g chestnuts

- 6-8 dried shiitake mushrooms

- 2 shallots

- 1 tablespoon minced garlic

- 3 slices of ginger

- Some chopped scallions

Chicken Wings Marinade:

- 1 tablespoon Shaoxing wine

- 2 tablespoons light soy sauce

- 1/2 teaspoon sugar

- 1 teaspoon cornstarch

- A pinch of pepper

- A pinch of salt

Seasoning:

- 2 tablespoons oyster sauce

- 2 tablespoons dark soy sauce

- 1/2 tablespoon sugar

- 300ml soaked shiitake mushroom water/clear water

Instructions:

1) Marinate the chicken wings with the marinade for 20 minutes. Slice the shallots, shell the chestnuts, and soak the dried shiitake mushrooms until soft, then remove the stems.

2) Boil the chestnuts in boiling water for 10 minutes.

3) Heat a pan over medium heat, add oil, sauté ginger, shallots, and minced garlic until fragrant. Add the chicken wings and stir-fry until golden brown. Add the shiitake mushrooms and chestnuts, mix well. Pour in the seasoning, bring to a boil, cover, and simmer for 20 minutes. Serve on a plate, sprinkle with chopped scallions, and serve.