10.5oz Campbell’s Japanese Style Cream of Pumpkin Condensed Soup1 can
Water 1/2 can
Oil 1 tbsp
Cherry Tomato 8 pcs
Chicken Chunk6 pcs
Garlic 2-3 cloves
Sesame Oil 1 tsp
Salt as appropriate
White Pepper as appropriate
Chicken washed, then marinate with salt and white pepper for 15 minutes.
Chestnut blanched in boiling water for awhile, take out to remove shell and skin.
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.
Heat a pot and add some oil, pan fry chicken until 80% cooked. Take out and set aside.
Add garlic to stir fry until fragrant in the same pot. Then add chestnut and chicken to stir fry briefly.
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.
Add cherry tomato to cook for a further 5 minutes. Serve with sesame oil.
Can add spicy-hot sauce or mala sauce if prefer spicy.