Chestnut and chicken stir-fry
When splitting chestnuts in half, rather than just cutting them with a knife, make a slit in the chestnuts and then split them open, which allows the flavor to penetrate more easily into the split surface. Grilling chicken skin until it's crispy will give it a nice texture
How to make it
1
Peel the chestnuts and cut them in half. Cut the chicken thighs into bite-sized pieces
2
Heat a frying pan over high heat and fry the chicken thighs skin-side down. Once they are browned all over, add the chestnuts and stir-fry for about 2 minutes
3
Add the kelp stock and cover with a baking sheet. After boiling for about 3 minutes, remove the baking sheet and add the honey, light soy sauce, and deep-fried ginkgo nuts, and mix quickly
4
Remove from the heat and serve in a bowl to complete.
Ingredients for 3 people
-
- Chestnuts with the skin peeled
- 100g
-
- Chicken thigh
- 200g
-
- Kelp broth
- 100cc
-
- Honey
- 1/2 tbsp
-
- Light soy sauce
- 1 tablespoon
-
- We use shelled and deep-fried ginkgo
- 30g
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