Chicken Stew with Chestnut

lets cook our favorite #onepanmeal with root veggies, mushroom and roasted chestnuts

Ingredients
2-3 chicken legs with thighs, cut into bite size
2 medium potato, cut into chunks
I small carrot, cut into chunks
4 large white button mushroom, quarter
80g roasted chestnut
6 shallot, halved
3 clove garlic, halved
4 slices ginger
1 tbsp cooking wine
1 tbsp oyster sauce
100ml water + 1/2 tsp cornstarch
some sliced spring onion
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Marinade
1 tbsp cooking wine
1/2 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tsp sesame oil
1 tsp cornstarch
crack pepper
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Method
1. Trim and marinate chicken parts with marinade for at least 15 minutes
2. Saut ginger, garlic and shallot till aromatic; seared chicken parts at one side of the skillet till browned on both sides
3. Add mushroom at the side (if there is space in skillet) cook with lid on to lock the moisture of the meat
4. Add root veggies, season with cooking wine, oyster sauce, dry chili (optional) and mix well
5. Next add in cornstarch solution and simmer till root veggies turn soft
6. Thicken with cornstarch solution, add chestnut and crack pepper. Simmer for a minute
7. Remove and serve with steamed rice
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Cookware: 24 + available at https://bit.ly/3I8zFJc