Chicken and pork are two familiar ingredients that are prepared into many delicious dishes, whether it is fried dishes, grilled dishes, or braised dishes. So let’s cook with TasteVN to learn more about 2 secrets on how to make delicious chestnut-braised chicken and pork!
1. Chestnut-braised chicken
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Preparation
25 minutes
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Cooking
35 minutes
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Difficulty
Medium
Ingredients for Chestnut-braised chicken For 4 people
Chicken 700 gr Chestnuts 400 gr Onion 90 gr (1 bulb) Shallots 3 bulbs Chili 40 gr Green onion 20 gr Coconut water 400 ml Fish sauce 1/2 tablespoon Chili sauce 2 tablespoons Seasoning a little (salt/seasoning powder/pepper…) Annatto oil 3 tablespoons Cooking oil 200 ml
How to choose fresh, delicious chicken
- Choose chicken that looks fresh, has no unpleasant or unusual smell, and the skin should not have bruises or discoloration. Avoid choosing dark-skinned chickens as they are likely to have died before processing.
- To avoid buying water-injected chicken, press your hand on the suspected areas (mainly the thighs and breasts) to check. If it feels mushy, slippery, or deformed, do not buy it.
- If you see yellow chicken skin but the inner fat is white, it is certain that the chicken has been artificially colored, so do not buy it.
- If you want to choose good native chicken, select pieces with light yellow, thin, smooth skin, high elasticity, and only dark yellow in certain areas like the breast, wings, and back, with a compact, firm body and narrow breast.
- For frozen chicken sold in supermarkets, check the reputable origin and expiration date on the packaging to ensure quality.
How to make Chestnut Chicken Stew
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Preparing Ingredients
When buying pre-prepared chicken at the market or supermarket, you just need to wash the chicken with salt and rinse it with clean water, then let it drain. After that, chop the chicken into bite-sized pieces.
Peel and finely chop the shallots. Peel and cut the onion into wedges, about 2cm thick. Chop the green onions finely. Rinse the chili and leave it whole to drain.
Tip to eliminate the smell of chicken: First, make sure you have plucked all the feathers from the chicken skin. Then, you can use a mixture of salt and vinegar (ratio 1:2), apply it all over the chicken, scrub it several times, and rinse with clean water. Alternatively, you can use lemon slices and coarse salt in a similar way.
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Marinate the chicken
Put the chicken in a large bowl and season with the following ingredients: 1 tablespoon of seasoning powder, 3 tablespoons of annatto oil, 2 tablespoons of chili sauce, and 1/2 teaspoon of pepper along with some minced shallots, and mix well.
You can cover it or wrap it with plastic wrap and let the chicken absorb the seasoning for about 30 minutes.
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Prepare the chestnuts
Dissolve half a teaspoon of salt in a bowl of water.
If you buy pre-cooked chestnuts, simply use a knife to remove the hard brown outer shell of the chestnuts and soak them in the bowl of diluted salt water. Next, peel off the remaining brown skin to reveal the inner flesh.
Finally, rinse with clean water and use a paper towel to absorb all the water before frying.
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Fried chestnuts
Place a pan on the stove over medium heat, add about 200ml of cooking oil to the pan. Wait for the oil to heat up, then add the chestnuts and fry for about 3 minutes, then remove to a bowl.
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Braised chicken
Use the same pan you used to fry the chestnuts to sauté the remaining minced garlic and shallots, then add chili and stir-fry together.
Next, add all the marinated chicken, stir-frying until the meat is firm over medium heat.
Then, add 400ml of coconut water and the chestnuts to the chicken pan, wait until it boils, then reduce the heat to low, cover the lid. Braise until the chestnuts and chicken are soft to your liking.
Finally, add 1 tablespoon of seasoning and adjust to taste, then add onions and green onions, stir well. Turn off the heat.
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Final product
Braised chicken with chestnuts has an attractive golden color thanks to annatto oil, with chicken meat that is tender and evenly seasoned along with the sweet and nutty flavor of chestnuts. You can enjoy braised chicken with chestnuts with hot rice or bread.
2. Pork Braised with Chestnuts
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Preparation
30 minutes
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Cooking
35 minutes
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Difficulty
Medium
Ingredients for Pork Braised with Chestnuts Serves 4 people
Pork 300 gr Boiled chestnuts 200 gr Coconut water 500 ml Green onions 6 stalks Star anise 1 piece Vermicelli 5 gr Chili 2 pieces Minced shallots 2 teaspoons Salt a little Annatto oil 1 teaspoon Cooking oil 2 tablespoons Fish sauce 1 tablespoon Seasoning a little (seasoning powder/MSG/sugar/pepper…)
How to Choose Fresh and Delicious Pork
You should choose the pork shoulder which will make the braised pork juicy and pleasantly crunchy. Additionally, prioritize selecting pork with bright red or light pink meat, a slightly firm surface, and a dry appearance without any slimy spots.
The skin should be pinkish-white, soft, and have good elasticity. Fresh pork has a distinctive smell, not an unpleasant odor or a fishy smell.
How to Prepare Pork Braised with Chestnuts
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Prepare the Ingredients
After buying the pork, wash it briefly with clean water and rub it lightly with coarse salt, then rinse again with clean water and let it drain.
For the chestnuts, boil them in hot water, then use a knife to remove the hard shell and the skin of the chestnuts, revealing the meat inside.
Finally, prepare the remaining ingredients in turn, such as: cut the green onions into 2cm pieces, crush the chili, and soak the glass noodles in a bowl of water until soft, then cut into 2cm pieces.
Tip to Eliminate the Smell of Pork
- Usually, pork bought is rarely smelly, but if there is an unpleasant odor, rub it with salt and rinse with clean water.
- Then, briefly blanch the pork in a pot of boiling water with crushed shallots and a little white wine. Remove the pork and rinse it with clean water before cutting and cooking.
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Blanch and Cut the Pork
Put a pot of water on the stove, bring it to a boil over medium heat, add the pork to blanch until the meat is shaped, then remove it. Use a knife to cut into bite-sized pieces according to your preference.
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Marinating the meat
Gradually add the spices to the bowl of cut pork: 1 teaspoon of minced shallots, 1 teaspoon of seasoning powder, ¼ teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, 1/4 teaspoon of pepper, and 1 teaspoon of annatto oil, mix well, and let the spices soak in for about 15 minutes.
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Stewing the meat
Place a pot on the stove over medium heat, add 2 tablespoons of cooking oil to caramelize 1 tablespoon of sugar. Next, add 1 teaspoon of minced shallots to sauté until fragrant, then add the pork, stir-frying until the meat is firm.
Then, add the chestnuts (peeled), star anise, and chili along with 500ml of coconut water, cook over medium heat until the meat and chestnuts are soft and have a nice color.
Finally, add 1 tablespoon of fish sauce, glass noodles, and green onions, mix well. Turn off the heat.
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Finished Product
Braised pork with chestnuts has a beautiful brown color and a rich flavor of the braising sauce. Most notably, the pork is tender and slightly chewy, blending perfectly with the sweet and nutty taste of the chestnuts. This dish is best enjoyed with hot rice.
How to choose delicious chestnuts
- Choose fresh chestnuts and try to use them within 10 days to avoid spoilage and to have the best flavor when eaten.
- The brown shiny shell should have many fine hairs and generally looks fresh, not withered or deformed. At the same time, when shaken lightly, there should be no sound.
- When the shell is cracked, the chestnut should have a distinctive aroma, an ivory white color, and not have a black tip.
How to quickly and simply peel chestnuts
- First, use a knife to make a horizontal cut around the chestnut and then place it in a pot of water to heat.
- Then, take the chestnuts out, cut off the tip (if desired), and place them on a baking tray, putting it into the oven for about 15 minutes at a temperature of 220 degrees Celsius. Alternatively, you can roast them over charcoal or sauté them in a pan.
- Finally, take the roasted chestnuts out and cover them with a cloth to steam for another 15 minutes before peeling.
How to store chestnuts
- If you do not use all the fresh chestnuts, you should place them in a box or food jar, seal it tightly, and store it in the refrigerator refrigerator for up to 10 days. Alternatively, you can put them in the freezer for a longer period of about 20 days, but it is best to eat them as soon as possible for the best flavor!
- Chestnuts that have been processed should be consumed within 3 days, stored at room temperature in a cool, dry place.
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With the above sharing, hope you have more 2 ways to make braised chicken and braised pork with chestnuts that are extremely delicious!
*Refer to images and recipes from YouTube channel: Delicious Dishes and Delicious Food Every Day
