Sichuan Chestnut Chicken Stew Recipe

If you’re looking to embark on a culinary adventure that combines rich flavors, tender chicken, and the earthy essence of chestnuts, then you’re in for a treat! Sichuan chestnut chicken stew is a dish that encapsulates the essence of Sichuan cuisine, known for its bold, spicy, and aromatic flavors. This recipe marries the fiery Sichuan chilies with the sweetness of chestnuts and succulent chicken, creating a harmonious symphony of tastes and textures. So, let’s roll up our sleeves and dive into the world of Sichuan chestnut chicken stew.

What is chicken with chestnut?

Chestnut is commonly used in Chinese cooking and it is savored as a Fall nut. In Sichuan, chestnuts are used to cook dishes such as chestnut chicken. Usually fresh chestnuts are used in this stew and they have a beautiful golden yellow color. If you can’t find fresh chestnuts, you can used store-bought packaged chestnuts year round. The packaged chestnuts are precooked and have a softer texture and darker color. You can easily find packaged chestnuts in Asian grocery stores and here is a link to one sold on Amazon as well. Chestnuts are slightly sweet used in stews and they add a beautiful texture and flavor to the dish!

How to peel chestnuts?

Fresh chestnuts come with a hard shell which needs to be removed. Simply use a knife to cut a line or cross on the chestnut and boil for 5 minutes. The shell will open up after being heated in water. Drain the chestnuts and peel the shell when it’s still hot. Alternatively you can also microwave the chestnuts for 1 minute after cutting the skin.

Why do you use beer for stews?

Beer is commonly used in Chinese stews to improve flavor. After cooking the meat in beer for 20 minutes, the alcohol in beer reacts with meat creating additional aromatic substances. The meat stewed in beer is also more tender and succulent. If you don’t want to use beer, simply add water instead.

Ingredients:

Whole Chicken: 1/2 (wash with salt and baking soda)

Fresh chestnuts: 2 lb (or packaged chestnuts 2 bags)

Garlic 8 cloves

Ginger 1 piece

Green Bell Pepper 1/2

Red Bell Pepper 1/2

Rock sugar 30g

Cooking oil 2 tbsp

Dry chili 4 (optional)

Light soy sauce 2 tsp

Dark soy sauce 1 tsp

Soybean paste 1 tbsp

Beer 1 can/1.5 cup

White pepper powder: 1tsp

Instructions for cooking chestnut chicken stew:

1. Cut a cross on the top of the chestnut – the skin will open up when heated

2. Add chestnut to boiling water and boil for 5 minute

3. Drain. While hot, peel the chestnuts

4. Prepare half of a chicken, chop into pieces (with bones).

5. In a large mixing bowl, add salt 2 tsp, baking soda 1 tsp to the chicken pieces

6. Add water to cover the chicken and wash well. This method removes extra blood and impurities. Drain

7. Wash again with water. Drain. The second wash removes remaining baking soda and salt. 

8. Prepare ginger 1 piece, sliced, 8 pieces of garlic, roughly cut. 

9. Slice half of a red pepper and half of a green pepper.

10. Add oil to a wok, roast chestnut on low heat for 1 minute. Take out and set aside.

11. Add rock sugar 30g to the remaining oil (add more oil if needed). Stir fry on low heat until melt and turning red. Add 1 cup of water. Bring to boil and take out set aside.

12. Add 1 tbsp oil to the wok. Add chicken pieces. 

13. After chicken is aromatic, push to one side , add garlic and ginger. And some dry chili. Stir fry for 1 minute.

14. Add sugar sauce. Season with light soy sauce, dark soy sauce and 1 tbsp of soybean paste.

15. Add the chestnuts. 

16. Add beer 500 ml (you can substitute with water)

17. Cover and Stew for 20 minutes

18. After 20 minutes, add peppers season with salt (if needed), white pepper powder, mix well and cook for 5-10 minutes to reduce liquid.

19. Serve with chopped green onion on top.

Watch full video for detailed instructions:

If you like Sichuan stews, you have to check out this recipe:

Chicken Stew Recipe – with Chinese Taro (Eddoe) 芋儿烧鸡