Braised Chicken with Chestnuts and Mushrooms

Once in a while I cook for my mom and when I do, I always try to make the dish no-salt-added.  Why?  Because she developed hypertension early (in her late 30s I think) and since then she has tried to reduce her salt intake.  So her taste buds (and ours, too because she cooked reduced salt for everyone!) favors the blander side of food. 

Of course I have to use soy sauce and other condiments, but if the dish is for my mom, I would never add table salt or sea salt, or fish sauce.  Of course it goes without saying, we don't use MSG.

It is not easy to please my mom, but somewhere along the way, I stopped trying.  I just send over the dish and if she has no complaints, then it's good news to me!

Braised Chicken with Chestnuts and Mushrooms, no salt added.

400 grams boneless, skinless chicken wings
12 pieces dried shitake mushroom, rehydrated, reserve soaking liquid
100 grams cooked chestnuts
4 tablespoons light soy sauce
2 tablespoons oyster sauce
1/2 tablespoon sesame oil
about 8 thin slices of ginger, cut into thin matchsticks
5 cloves garlic, sliced thinly
1 medium onion, sliced thinly
2 pieces star anise
1 piece cinnamon stick
1 to 2 pieces dried chili
3 stalks leeks, sliced diagonally, white and green parts separated
boiled eggs, optional

Rinse the chicken thighs and remove the fatty membranes.  Slice each into 2 or 3 chunks.  Marinate for at least 30 minutes in the mixture of soy sauce, oyster sauce, sesame oil, 2 tablespoons of mushroom soaking liquid, half the ginger, half the garlic, star anise, and cinnamon stick.

Saute the remaining garlic and ginger, onion, dried chili, and white part of the leeks.  Add the chicken and marinade.   Add the mushrooms and chestnuts.  Bring to a boil, stirring occasionally.  If the mixture seems too dry, add reserved mushroom liquid by tablespoons.  Simmer for about 15 minutes, until the chicken is cooked through.  Add the boiled eggs in the last 3 to 5 minutes, if using.  Thicken with cornstarch slurry.  Garnish with the green part of the leeks.  Serve immediately.

The secret to the dish is the very flavorful mushroom soaking liquid!

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.