Braised Chestnut Chicken

Name: Braised Chestnut Chicken
Yield: makes 4 servings
Ingredients: 1/4 cup dried black Chinese mushrooms; 2 tablespoons corn, grapeseed, or other neutral oil; 2 scallions, trimmed and chopped; One 2-inch piece fresh ginger, peeled and minced; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 1/4 cup soy sauce; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons sugar; 1 cup fresh chestnuts, boiled or roasted and peeled (page 453), or 1 cup frozen chestnuts, thawed, or 1/2 cup dried Chinese chestnuts, soaked in hot water for 3 hours

December 14, 2011

This popular winter stew is often served on special occasions, but I think its very nature makes an occasion special. Chestnuts, so rarely used in cooking here, add a rich and subtle sweetness to the dish. Fresh chestnuts are best, but frozen chestnuts are almost as good, and Asian markets carry dried chestnuts that are suitable as well. Forget canned chestnuts, though—they’re too soft to hold up to the long cooking. Like most braises, this is even better the second day, so feel free to make it in advance.

Recipe notes

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