Hello there! Are you feeling Spring weather in your neck of the woods? I had a wonderful week hanging out with my little girl during her Spring Break, had lots of play dates, picked strawberries, had a proper “Lady’s Lunch” in the big mall with our friends, and on Saturday hubby took us to Brehnam Texas for some wild flower viewing and wine tasting. Here are a couple of photos for your enjoyment:
I am especially proud to be a Texan when March/April rolls around, Lady Bird Johnson beautified this great State and we all truly appreciate it!
OK onto today’s recipe, I have been on a chicken kick lately, and this super simple recipe came out so flavorful, surely it will make another appearance real soon! The only item that needs some advance preparation is the dried chestnut, be sure to soak them in water for at least 4 hours, I only soaked mine for 2 hours this time around and they were not as soft in texture as I’d like, no one else complained though…
- 3 tablespoons coarsely crushed yellow rock sugar
- 3 tablespoons Chinese rice wine
- 2 tablespoons dark mushroom soy sauce
- 1/2 tablespoon oyster sauce
- 2 cups water
- 2 pounds whole chicken thighs
- 2 tablespoons vegetable oil
- 1 (1-inch) piece fresh ginger, peeled and cut crosswise into 1/8-inch-thick slices
- 2 large garlic clove, smashed
- 16 dried chestnuts, soaked in warm water for at least 4 hours
- 1 teaspoon Asian sesame oil
- 2 tablespoons chopped scallion
- Stir together sugar, wine, soy sauce, oyster sauce, and water in a medium bowl, then set aside.
- Cut chicken thighs into large bite size pieces
- Heat vegetable oil in a wok then stir-fry ginger and garlic until golden, 1 to 2 minutes, transfer to a plate.
- Add half of chicken to wok and stir-fry until golden, about 2 minutes, then transfer to plate with ginger and garlic. Stir-fry remaining chicken with chestnuts until golden, about 2 minutes.
- Return chicken, ginger, and garlic from plate to wok, then add soy mixture. Cover wok and cook chicken over moderate heat until sauce is reduced by half, about 25 minutes.
- Remove lid and cook over moderately high heat, stirring frequently, until sauce is thickened and just coats chicken, 5 to 10 minutes. Remove from heat and stir in sesame oil. Serve sprinkled with scallion.