Drop Down Menu

Chef Nic Watt cooked this dish to showcase chestnuts on Drop Down Menu

• 60ml soy sauce
• 60ml mirin
• 120ml water
• 2 fresh shiitake mushrooms, sliced
• 2 garlic cloves, crushed
• 1 corn-fed chicken, jointed into 6 portions
• Vegetable oil
• Large handful of roast chestnuts
• 1 piece of thick smoked bacon, chopped
• 1 spring onion, chopped
• Handful of Chinese cabbage, sliced
• 1 thumb-sized piece of ginger, peeled
• 1 mild red chilli, deseeded and sliced

1. Combine the soy sauce, mirin, water, mushrooms and garlic in a bowl, add the chicken and leave to marinate in the fridge overnight.

2. Drain the chicken and reserve the marinade. Heat a little oil in a casserole, add the chicken pieces and fry for 2-3 minutes on each side until browned all over. Remove from the pan with a slotted spoon and set aside.

3. Add the marinade to the pan and bring to the boil. Add the roast chestnuts, bacon, spring onion and cabbage. Add the browned chicken, bring to the boil and then simmer 20 minutes.

4. Grate the ginger and squeeze the juice through a sieve. Serve the braised chicken with a squeeze of ginger juice and a sprinkle of fresh red chilli.