Braised chicken with chestnuts (Ban li shao ji) from Every Grain of Rice: Simple Chinese Home Cooking (page 124) by Fuchsia Dunlop

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Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken stock.

  • Joyceeong on May 24, 2017

    We really like this dish. I browned the chicken in a wok, then transfer everything to a claypot to braise. Used vacuum-packed ready to eat chestnuts. Can be cooked advance, simply reheat just before serving. Great with fluffy white rice and a green veggie stir-fry

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