Seasonal TCM Dietetics — Autumn

    Black Bean, Chestnut & Chicken Braise

    黑豆栗子燜雞 · Hēi Dòu Lì Zi Mèn Jī

    Lung–Kidney DisharmonyWarmNorthern Chinese-inspiredMain dish
    Black Bean, Chestnut & Chicken Braise — Black beans and chestnuts make a hearty, deeply savoury braise for a grounded autumn dinner.

    Black beans and chestnuts make a hearty, deeply savoury braise for a grounded autumn dinner.

    Prep
    20 min
    Cook
    55 min
    Total
    1 h 15 min
    Yield
    4 servings

    Ingredients

    • 600 g bone-in chicken thigh pieces
    • 100 g dried black beans, soaked overnight and par-cooked
    • 180 g peeled cooked chestnuts
    • 15 g fresh ginger, sliced
    • 2 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 500 ml light stock
    • 1 tbsp rice-bran oil

    Method

    1. 1Brown chicken and ginger in oil for 5 minutes.
    2. 2Add par-cooked beans, both soy sauces and stock and bring to the boil.
    3. 3Cover and simmer for 35 minutes.
    4. 4Add chestnuts and simmer uncovered for 12 minutes until the sauce lightly coats the chicken.

    Nutrition (approx.): ~390 kcal per serving · 1 bowl (~320 g)

    All autumn recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.