recipe for "Stewed Chicken with Chestnuts and Onion in a Clay Bowl":
Ingredients:
- 1 whole chicken, cut into pieces
- 1 cup chestnuts, peeled and roasted
- 1 large onion, thinly sliced
- 4 cloves of garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
3. Add the sliced onion and minced garlic to the skillet and sauté until they become translucent and fragrant.
4. Push the onions and garlic to one side of the skillet and add the chicken pieces to the other side. Brown the chicken on all sides until lightly golden.
5. In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, sugar, salt, and black pepper. Pour this mixture over the chicken and onions, stirring well to coat evenly.
6. Add the roasted chestnuts to the skillet and pour in the chicken broth. Stir everything together.
7. Transfer the chicken mixture to a clay bowl, making sure to include all the liquid.
8. Cover the clay bowl with its lid or with aluminum foil to seal in the flavors.
9. Place the clay bowl in the preheated oven and bake for about 1 hour, or until the chicken is cooked through and tender.
10. Once cooked, remove the clay bowl from the oven and let it rest for a few minutes.
11. Garnish with fresh parsley or cilantro, if desired, and serve the stewed chicken with chestnuts and onion hot. It pairs well with steamed rice or crusty bread.