This is one of the most beloved home-style braised chicken dishes anywhere in China. The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food. This red-cooked chicken recipe feeds two or more when served with rice and additional Chinese side dishes.
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To rehydrate chestnuts, soak them in water for 1-2 hours, until completely rehydrated. To expedite the process, use boiling water.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
Put the chicken in a medium saucepan and add enough water to cover the meat completely. Bring the water to a boil and parboil the chicken over medium heat for about 10 minutes, continuously skimming off any scum that forms on the surface. Drain the meat thoroughly.
Step 2
Put the chicken, chestnuts, 1½ cups water, wine, both soy sauces, ginger, and sugar in a large clay pot or Dutch oven with a cover. (Alternatively, this dish can be cooked in a slow cooker.) Bring the liquid to a boil, then reduce the heat to low and gently simmer the chicken, covered, for 45 minutes or until the meat is tender when pierced with a knife. During that time, replenish the liquid as needed to prevent scorching.
Recipe notes
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