Braised chicken with chestnuts and Grana Padano flakes

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Braised chicken with chestnuts and Grana Padano flakes


. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour


This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.


30 gr Grana Padano 
25 gr extra virgin olive oil from Garda 
5 gr red wine from Valtellina
500 gr chicken 500 gr
12 gr scallion 
150 gr chestnuts 
8 gr fresh ginger, chopped 
2 star anise 
20 gr sugar 
30 gr soy sauce 
2 gr glutamate 


Rinse the chicken and place it in a baking-dish, add half the chopped scallion, half the ginger, red wine and anise. Stew for 30 minutes. Take out the chicken and let cool down. Save the cooking liquid. While the chicken is cooking, make a cross-like cut in the chestnut husk, put them in a stock-pot, cover them with water, bring to a boil and cook for 3-5 minutes. Remove from the stove and let them cool down in their water.
Shell the chestnuts and peel them, leaving them whole. Heat the oil on a high heat in a wok, add the chestnuts, sauté for 10 minutes, drain and set aside.
Add the sugar in the wok and let it dissolve slowly, add the remaining half of the scallion sliced julienne, along with ginger, chicken, glutamate and stir till nicely golden in colour.
Add the soy sauce and keep stirring the chicken for two more minutes, add the chestnuts. Pour the cooking liquid, bring to a boil, lower the heat and stew for 20 minutes.
Plate up and serve garnishing with flakes of Grana Padano.