Chicken with Chestnut Stew

4 chicken thighs, deboned and cubed
1 chicken breast, cubed
1 cup fresh chestnuts, shell removed
2 tbsp ginger, sliced
2 stalks green onion, diced
4 shiitake mushrooms, soaked to rehydrate and sliced

1/2 tbsp soy sauce

1/2 tbsp oyster sauce

With a meat mallet, pound the chicken breast for a few minutes on each side to tenderize and then cut into cubes. Place them in a bowl with the cubed chicken thighs. Mix the mushrooms, green onions, ginger, soy sauce and oyster sauce in with the chicken and marinate in the fridge for 40 min.

In a medium-size Dutch oven or heavy pot, place 1 cup of water and bring to a boil. Place the fresh chestnuts (shell removed) in and cook over medium heat for 15 min. 

Add the chicken to the pot, stirring everything together and cook at a simmering level and covered for another 20 min. 

Check to see that the chestnuts are soft, if they are still firm, cook for another 5-10 min until they soften.

Serve over rice and a side of Chinese greens like Chinese broccoli.