Chicken, pineapple and chestnut casserole is a dish most commonly seen in the holiday months at banquet dinners and family gatherings. Combining classic Chinese ingredients such as button mushrooms, pickling onions, dark soy sauce and chestnuts with sweet pineapple and savory fried chicken, this is a rare main course that both picky children and adults with more refined palates will appreciate. Served with a crisp green salad and a glass of dry white wine or Chinese beer, this casserole is comfort food at its most exciting.
Instructions
1. Place the chicken pieces into a large baking dish. Rub the chicken with the salt, sugar and pepper. Cover and marinate for 1 hour in the refrigerator. Preheat the oven to 400 degrees F.
2. Remove the chicken from the refrigerator and toss to coat with the self-rising flour. Set aside.
3. Heat the vegetable oil in a large wok until very hot. Add the chicken pieces and fry until the skin browns. Transfer the chicken to a metal strainer to let the oil drain. Set the chicken aside.
4. Heat a clean wok over medium-high heat and add the butter. Fry the mushrooms and pineapple chunks for 2-3 minutes, stirring occasionally. Add the onions and fry them for 5-7 minutes or until translucent.
5. Add the pineapple juice, chestnuts, dark soy sauce and chicken bullion cube to the wok. Cover and cook over low heat for 17-20 minutes.
6. Transfer all ingredients except the mushroom and pineapple mixture to a large, heavy-based casserole dish. Cover and cook in the oven for 70 minutes. Add the mushrooms and pineapple chunks to the baking dish and cook for an additional 15-18 minutes. Serve immediately over steamed white rice.
Tags: aside Heat, baking dish, casserole dish, chicken pieces, Cover cook, dark sauce
