Preparation: 15 mins
Cook: 30 mins
Serves: 4
8 drumsticks or wings, cut into pieces
20 dried chestnuts, soaked in hot water for 3 hrs, then drained
4 shallots, sliced
3 cm ginger, sliced
3 tbsps cooking oil
Coriander leaves and fresh red chillies for garnishing
Sauce:
1 tbsp salt
1 tbsp fine granulated sugar
1 tbsp light soya sauce
2 tbsps oyster sauce
1/2 tsp white pepper powder
1 litre water
Method:
1. Heat the oil in a pot over medium fire. Gently fry the sliced shallots and ginger until they are fragrant and lightly browned
2. Put in chicken pieces and soaked chestnuts. Stir-fry for 5 mins
3. Pour in sauce ingredients, add water and cover the pot. Turn the fire to low. Allow the mixture to simmer for 20 - 30 mins or until chicken is tender and chestnuts are soft
4. Garnish with coriander leaves and fresh red chillies. Serve hot with steamed rice
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