chinese

Shandong Style Braised Chicken with Chestnuts

This braised dish pairs bone-in chicken thigh, skin-on with cooked peeled chestnuts, light soy sauce and sugar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

69 g Carbohydrates

20 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

205g bone-in chicken thigh, skin-on 248 kcal
112g cooked peeled chestnuts 274 kcal
9g vegetable oil 80 kcal
17g light soy sauce 12 kcal
6g sugar 23 kcal
9g fresh ginger, sliced 7 kcal
19g scallion, cut into 2 inch pieces 7 kcal
112g water 0 kcal

Cooking instructions

bone-in chicken thighvegetable oil
Pat the chicken dry and season with salt. Heat the oil in a small pot or deep skillet over medium-high heat.
bone-in chicken thighfresh gingerscallion
Brown the chicken pieces on both sides, 3-4 minutes total. Add ginger and scallion and stir until fragrant, about 30 seconds.
light soy saucesugarwater
Stir in soy sauce and sugar, then add water. Bring to a simmer, scraping up browned bits.
bone-in chicken thighcooked peeled chestnutslight soy sauce
Add chestnuts, cover, and simmer gently until the chicken is cooked through and the sauce reduces to a glossy glaze, 15-18 minutes.
bone-in chicken thighlight soy sauce
Uncover and reduce the sauce for 1-2 minutes to coat the chicken. Taste and adjust with a small splash of soy sauce if needed. Serve hot.