Place shiitake mushrooms in a small bowl, cover with boiling water and let soak for approx. 20 min. In the meantime, cut up the chicken, halving the breasts so that they are approximately the same size as the other pieces. Set aside. Thinly slice ginger. Cut green onions and carrots into bite-sized pieces. Drain mushrooms – reserving the soaking liquid – remove stems, and cut large caps in half.

cutting board, knife, small bowl

50 g shiitake mushrooms / 100 ml water / 1 free-range chicken / 15 g ginger / 1 green onion / 2 carrots

Add vegetable oil and sugar to a large saucepan. Cook over medium heat until a dark caramel forms. Add chicken pieces and sauté for approx. 1 – 2 min. until browned.

large saucepan, cooking spoon

4 tbsp vegetable oil / 1 tbsp sugar

Add green onions, ginger, star anise, and rock candy to saucepan.

3 pieces star anise / 15 g rock candy

Add white wine as well as light and dark soy sauces to saucepan. Stir to coat chicken and vegetables, cover with a lid, and let cook for approx. 1 – 2 min.

50 ml white wine / 2 tbsp soy sauce (light) / 2 tbsp soy sauce (dark)

Add shiitake mushrooms, carrots, chestnuts, and reserved mushroom soaking liquid. Once the mixture has come to a boil, turn down to a low heat and cover with a lid. Let simmer for approx. 25 – 30 min., stirring occasionally, until the chicken is cooked and carrots are tender. Serve over rice. Enjoy!

200 g chestnuts