Braised Chicken with Chestnuts 栗子燜雞

- 1.3kg Fresh Chicken - cut to pieces
- 20ml Huji Waist Tonic
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
- 20 pieces chestnuts
- 12 pieces dried mushrooms - soak in water till soft
- 2 stalks spring onion - wash n cut 3 inch length
- 6 to 8 slices ginger
- 1 tsp raw sugar
- 2 tbsp cooking oil

Method:

1. Chop chicken into pieces and wash/clean.
2. Add 3 tbsp light soy sauce and marinate for 30mins. Leave in the fridge.
3. Boil chestnuts in hot water for 10mins, remove shell and  the layer of skin, set aside.
4. Wash and soak mushrooms till soft. Keep water for later use.
5. Heat up a wok, add in 2tbsp of oil, fry the slices of ginger and cut spring onion, saute till fragrant.
6. Add in chicken and brown on both side. Add mushrooms and followed by oyster sauce. Mix all well.
7. Add in the soaked mushrooms water just enough to cover the chicken, bring to boil then reduce heat to simmer with a cover for about 15mins.
8. Add in the chestnuts and 1tsp raw sugar and continue to cook till chicken is tender for another 10 to 15mins and water is slightly dried up.
9. Add in 20ml Huji Waist Tonic and toss well with the chicken.
10. Dish up and serve immediately.