One of our most popular postnatal dishes, and one I am most fond of, has its origins in the Chinese tradition of confinement.
It has been adapted over the last few years to make it more suitable and warming for new families.
Chicken, Chestnut and shiitake (soup)
It’s a super warming dish, more popular and loved during colder season but don’t get me wrong always yummy in summer too!
The warmth of the ginger and its super healing and anti-inflammatory proprieties is key in this dish, also the shiitake mushroom have an immune boosting effect.
The chestnuts are high fibre, complex carbs (therefore give slow release energy,) B vitamins (super important during postnatal period,) copper, manganese and many more essential micronutrients!
Do I need to say more on this dish... you have to try it!!!
Here’s our recipe...
4 boneless chicken thighs
20g of ginger, unpeeled
2 green onions, green and white part separated
2 tbsp of coconut oil
3 tbsp Shaoxing wine
300ml of chicken stock
1tbsp of honey
2 tsp of dark soy sauce
200g of cooked and peeled chestnuts
180g of shiitake mushrooms
Cut the chicken into 2 cm cubes.
Cut the spring onions into roughly 4cm long strips.
Crush the ginger and spring onions with your knife blade.
Heat the coconut oil into a wok, when hot add the ginger and spring onion whites.
Once they start to release their smell it’s time for the chicken, cook until brown on all sides.
Meanwhile cut the mushrooms into quarters and add them to the wok.
Splash in the shaoxing wine and chicken stock. Let it simmer for a minute then add the honey, soy sauce and chestnuts chopped into fours
Then reduce the heat and let it simmer for 15 minutes.
Adjust with the wine or/and soy sauce to your taste.
Add the spring onion greens just few minutes before serving so they will be soft enough.
Have it with a side of greens, such as broccoli, green beans or pakchoi.