#Homemade With Love

Braised Chicken with Chestnut and Pumpkin

Cooking Time 35mins

Difficulty

Servings For 3

Please click the video to understand more!

Product Used

Sweet Tomato Pasta Sauce

Japanese Style Cream of Pumpkin Condensed Soup

Ingredients

10.5oz Campbell’s
Sweet Tomato
Pasta Sauce 1/2 can

10.5oz Campbell’s
Japanese Style Cream of
Pumpkin Condensed Soup 1 can

Water 1/2 can

Oil 1 tbsp

Cherry Tomato 8 pcs

Chestnut 250g

Chicken Chunk 6 pcs

Garlic 2-3 cloves

Sesame Oil 1 tsp

Salt as appropriate

White Pepper as appropriate

Method

1

Chicken washed, then marinate with salt and white pepper for 15 minutes.

2

Chestnut blanched in boiling water for awhile, take out to remove shell and skin.

3

Cherry tomato destemmed, then cut a shallow “X” on the bottom and blanch in boiling water for around 10 seconds. Take out, peeled and set aside.

4

Heat a pot and add some oil, pan fry chicken until 80% cooked. Take out and set aside.

5

Add garlic to stir fry until fragrant in the same pot. Then add chestnut and chicken to stir fry briefly.

6

Add Campbell’s Sweet Tomato Pasta Sauce, Campbell’s Japanese Style Cream of Pumpkin Condensed Soup and water. Bring to boil with lid over high heat, then reduce to low heat to braise until the stock thickened and chestnuts softened.

7

Add cherry tomato to cook for a further 5 minutes. Serve with sesame oil.

Tips

Can add spicy-hot sauce or mala sauce if prefer spicy.

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