Braised Chicken with Chestnuts

I couldn't get out of cooking dinner.  As much as I preferred to eat out (just to escape the heat)... hubby insisted on having dinner at home.  He was tired of eating out and (he says) he missed my cooking.  So, fine.  If I had to cook, I wanted something that was fast... maximum of 15 minutes on the stove!

This is what I came up with...

250 grams boneless, skinless chicken thighs
3 tablespoons soy sauce
1 tablespoon sesame oil

3 thin slices of ginger
6 pieces dried shitake mushrooms, rehydrated, stems removed
100 grams cooked, shelled chestnuts
splash of rice wine
water or stock
2 pieces star anise
1 piece siling labuyo (red chili)
light soy sauce, to taste

Rinse the chicken thighs and remove any excess fat.  Slice each thigh into 2 or 3 pieces.  Marinate in soy sauce and sesame oil for at least 2 hours (in the fridge).

Saute ginger then quick fry the chicken thighs (pour in all the marinade also).  Add the rehydrated mushrooms (slice in half if they are too big) and chestnuts.  Splash with a little rice wine.  Add enough water or stock to barely cover everything.  Throw in star anise and chili.  Season to taste.

Simmer about 15 minutes or until the chicken is done.  Thicken with cornstarch slurry, if desired.  Serve over rice.