- Braised Chicken with Chestnuts
adapted from Land of Plenty by Fuchsia Dunlop
Serves 4 to 5 as part of a multi-course meal, or 2 to 3 as a main entree
2-inch piece fresh ginger
2 scallions
2 tablespoons peanut or vegetable oil
6 to 8 ounces whole roasted chestnuts
2 1/2 pounds chicken thighs, preferably bone-in and with skin
1/4 cup Chinese rice wine or dry sherry
2 cups chicken stock
1 tablespoon soy sauce
1 tablespoon sugar
- Peel the ginger and cut into thick slices. Cut the whole scallions into 2-inch lengths.
- Heat a wok or heavy-bottomed pot over medium-high heat until a bead of water evaporates on contact. Swirl in 1 tablespoon of the oil. Add the chestnuts and stir-fry for about 1 minute, until golden. Transfer the chestnuts to a plate lined with paper towels to drain, and set aside.
- In the same wok or pot, swirl in the remaining 1 tablespoon of oil and carefully add the chicken. Allow the chicken to sear untouched on one side until golden brown, about 3 minutes. Flip the chicken over and sear on the other side for another 3 minutes. Add the ginger and scallions and sear for about 30 seconds. Splash in the Chinese rice wine and stir well.
- Slowly add the chicken stock and bring the liquid to a boil. Stir in the sugar and soy sauce. Reduce the heat and simmer for 30 minutes, stirring occasionally.
- Add the chestnuts and mix well. Simmer for another 15 to 20 minutes until they�re softened. The liquid should also have thickened to a sauce consistency by now. Adjust the seasoning with salt if desired, then transfer to a deep serving dish.
Braised chicken whith chestnuts
