Chestnut Chicken Cubes
Hot Dishes

Chestnut Chicken Cubes

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Chestnut Chicken Cubes

About This Recipe

This savory and comforting Chicken Legs with Chestnuts and Potatoes recipe is a hearty dish bursting with rich flavors and tender textures. Succulent chicken legs are stir-fried with aromatic ginger, then combined with sweet carrots, soft potatoes, and nutty chestnuts for a satisfying bite. The secret to the dish’s depth lies in the slow simmering with warm spices—cinnamon, star anise, and bay leaves—infusing every bite with fragrant warmth. A touch of soy sauce, sugar, and cooking wine balances the flavors, while the potatoes are pre-fried for an irresistibly soft and flavorful texture. Perfect for family dinners, this one-pan wonder is easy to prepare yet delivers restaurant-quality taste. The final sprinkle of chicken essence enhances the umami richness, making this dish a must-try for anyone craving a cozy, flavorful meal.

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • chicken legs 400g
The aromatics
  • carrots 200g
  • potatoes 200g
  • chestnuts 150g
The sauce & seasonings
  • ginger 20g (sliced)
  • cinnamon 1 piece
  • star anise 2 pieces
  • bay leaves 1 leaf
  • salt to taste
  • sugar 2 tbsp
  • cooking wine 2 tbsp
  • soy sauce 2 tbsp
  • chicken essence 1 tsp

menu_book Directions

1
Step 1
Step 1
Wash the chicken legs clean and cut them into small pieces, peel the carrots and potatoes and cut them into blocks, peel the chestnuts and set aside;
2
Step 2
Step 2
Heat a pan with a little more oil, put the cut potatoes in and stir-fry until the surface is tightened (this step can make the potatoes soft and taste better);
3
Step 3
Step 3
Set aside;
4
Step 4
Step 4
Heat the remaining oil after stir-frying the potatoes, add a few slices of ginger and chicken leg pieces and stir-fry, then add the carrots and continue to stir-fry; add the potatoes and chestnuts and stir-fry together;
5
Step 5
Step 5
Pour in 2 bowls of water just to cover the chicken legs and chestnuts, add cinnamon, star anise, and bay leaves, adjust with a little salt, 2 tablespoons of sugar, cooking wine, and soy sauce;
6
Step 6
Step 6
Cook over low heat until the soup is dry, then add a little chicken essence to freshen it up, and it’s ready.

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