Description
Savory Braised Chestnut Chicken That’s Perfect for Cozy Nights
Ingredients
Scale
- 1.5 lbs bone-in chicken leg quarters (cut into bite-sized pieces)
- 3 tbsp light soy sauce (for marinating)
- 1/2 tsp kosher salt (to enhance flavor)
- 8 pieces dried shiitake mushrooms (soaked to rehydrate)
- 3 pieces green onions (two chopped into 2” pieces for cooking and one finely chopped for garnish)
- 3 cloves garlic (smashed)
- 2 pieces ginger (for warm spiciness)
- 3 tbsp Shaoxing wine (or substitute with dry sherry)
- 1 tbsp dark soy sauce (for color and richness)
- 2 tbsp rock sugar (or regular sugar)
- 1 pod star anise (for a subtle licorice note)
- 1 piece cinnamon stick (3” / 7.5 cm)
- 1 tsp Sichuan peppercorns (optional)
- 2 tbsp peanut oil (for sautéing)
- 1 tsp sesame oil (optional, for finishing)
- 12 pieces chestnuts (fresh, frozen, canned, or vacuum packed)
Instructions
- Soak mushrooms: Place the shiitake mushrooms in a small bowl and add 1/2 cup warm water. Let them soak until soft, then rub off any dust and squeeze out excess water, keeping the soaking liquid for later.
- Marinate chicken: In a large bowl, add the chicken pieces along with the light soy sauce. Toss until each piece is well coated and set it aside to absorb those delicious flavors.
- Prepare chestnuts: Bring a small pot of water to a boil. If using fresh chestnuts, score their bases and boil for 3 to 5 minutes. Transfer to a bowl, rub off the skins, and dry thoroughly.
- Brown chestnuts: In a medium-sized dutch oven or wok, heat the peanut oil over medium heat. Add the chestnuts and cook, stirring occasionally until they are lightly browned, then transfer them to a plate.
- Cook aromatics: Add the chopped green onions, smashed garlic, ginger, and soaked mushrooms to the same pan. Cook until they are lightly browned and fragrant, then return them to the plate with the chestnuts.
- Brown the chicken: Without overcrowding, add the marinated chicken pieces to the pan. Sear until the bottom is lightly browned, then flip to brown the other side.
- Make the broth: Pour in 1 1/2 cups of water, scraping off any browned bits stuck to the bottom of the pan. Add the reserved mushroom soaking liquid.
- Add flavoring ingredients: Stir in the Shaoxing wine, dark soy sauce, kosher salt, rock sugar, star anise, Sichuan peppercorns, and cinnamon stick.
- Simmer: Increase the heat to medium-high and bring the broth to a low boil. Adjust the heat to maintain a gentle boil and cook uncovered for 25 minutes.
- Reduce sauce: Once the chicken is perfectly tender, the broth should be thick enough to coat the chicken.
- Garnish and serve: Drizzle sesame oil over the chicken and garnish with the finely chopped green onions. Serve hot over steamed rice.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg