Braised chicken with pangi seeds

The deliciousness of chicken combines with the gentle sweetness of Chinese chestnuts, creating a warm, aromatic dish. Seasonings of shallots, garlic, and ginger combine with soy sauce, sweet soy sauce, oyster sauce, and a touch of pepper and sugar. The tender chestnuts provide a distinctive sweet and savory flavor, while a sprinkling of spring onions adds freshness. This dish offers comfort and a rich, mouth-watering flavor.

Ingredients

Steps

wash the chicken thoroughly then drain
then season (1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp pepper powder, 1 tsp salt, 1 tsp cornstarch and 1 tbsp oil)
then marinate and set aside
wash the Chinese chestnuts thoroughly
then cut it in half with a knife
Then split the Chinese chestnuts into 2 parts.
then use a small knife to pry the Chinese chestnut flesh from the skin.
until everything is finished peeling
then prepare a pan, pour in water, wait until the water boils
then put in the Chinese chestnuts that you have peeled earlier
Then boil the Chinese chestnuts for 15 minutes.
After 15 minutes, turn off the stove and set aside.
Prepare the ingredients for sautéing the spices (shallots, garlic, ginger and spring onions)
then prepare a frying pan, pour in oil, wait until it's hot, add the spices.
then sauté the spices until fragrant and smell good
then put in the seasoned chicken meat
then fry the chicken until golden brown
then add the Chinese chestnuts, which have been boiled earlier, then stir.
then add 300 ml of water (150 ml of water and 150 ml of liquid chicken stock) and add 1 tablespoon of oyster sauce.
then cover and simmer for 20 minutes over medium heat
After 20 minutes, open the lid and add the sliced spring onions.
then stir until everything is mixed well
then put it on a plate and it's ready to be served