World Cuisine

  • 8 large bone-in chicken thighs, skinned
  • 2 tablespoons peeled and grated fresh root ginger
  • 6 spring onions, roughly sliced
  • 400 g (13 oz) cooked peeled chestnuts
  • 4 tablespoons Shaoxing rice wine
  • 600 ml (1 pint) chicken stock
  • 1½ tablespoons soft dark brown sugar
  • 6 teaspoons dark soy sauce
  • salt and pepper

Place all the ingredients in a heavy-based flameproof casserole dish and bring to the boil.

Cover the dish, reduce the heat to low (use a heat diffuser if possible) and simmer gently for about 45 minutes until the chicken is cooked through and tender, stirring occasionally.

Season with salt and pepper, then serve with steamed rice and steamed Asian greens.

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