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Ingredients requirements Simmered Chestnuts, Chicken & Shiitake:

1. Take 300 g Chicken Thigh Fillets *cut into 3-4cm size
2. Take 1 tablespoon - Oil
3. Prepare 1 pinch of Salt
4. Provide 1 for Carrot *optional, cut into small pieces
5. Give 6-8 Dry Whole Shiitake
6. Require 400 g for skinned Chestnuts *Today I used Frozen Skinned Chestnuts
7. Need of <Sauce>
8. Need 1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
9. Require for *You can use the Water that is used to soak Shiitake
10. Make ready 2 tablespoons for Soy Sauce
11. Need 2 tablespoons of Mirin
12. Take 1 tablespoon Sugar

Simmered Chestnuts, Chicken & Shiitake making:

1. Clean and wash Shiitake, then Soak in plenty of water for 1-2 hours at least, or until completely softened. Drain but save the water if you use it for cooking. Wash them well again and cut in half.
2. Shell and skin the Chestnuts. Keep the skinned Chestnuts in water while you are working. *Note: Today I used Frozen Skinned Chestnuts, which are ready to use.
3. Heat Oil in a pot over medium heat, cook Chicken pieces until slightly browned, lightly season with a pinch Salt.
4. Add Carrot and Shiitake, stir-fry for a few minutes, then add the all the sauce ingredients. Add skinned Chestnuts, cover with a sheet of baking paper, and cook for 10 to 15 minutes.
5. Remove the baking paper, increase the heat and cook, gently tossing occasionally, until the sauce is almost gone.

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