Ingredients

• 1 kg chicken thigh filets
• 2 cloves garlic
• 2 tablespoons soy sauce
• 2 tablespoons Chinese wine or dry sherry
• 10-12 frozen peeled chestnuts
• Oil
• 4 shallots, chopped
• ½ teaspoon finely chopped fresh ginger
• 1½ cups water
• 2 teaspoons cornflour
• 1 teaspoon sugar
• 1 tablespoon cold water

Method

1. Cut chicken into serving pieces and put into a bowl. Mix together garlic, soy sauce, wine or sherry, pour over chicken. Marinate for 1 hour.

2. Place the chestnuts in a microwave safe bowl, add 1 tablespoon of water, cover and microwave on high for 3 minutes, drain. Fry in hot oil until golden, remove from pan.

3. Drain chicken and fry in 3 tablespoons oil until browned, add shallots and ginger fry for another minute. Add chestnuts and water, cover and cook gently for 20 minutes.

4. Mix together cornflour and sugar and stir in the water. Push chicken and chestnuts to side of pan and add cornflour mixture to the liquid in the pan, stir for a minute.

5. Stir chicken and chestnuts with the thickened liquid and simmer for another minute.

6. Serve on rice.

I found this recipe in an old Australian Family Circle Chicken Cookbook and it has become a family staple