Red-Cooked Chicken With Chestnuts

Name: Red-Cooked Chicken With Chestnuts
Ingredients: 1½ pounds broiler chicken parts, cut into 1-inch thick pieces; 8 ounces peeled fresh chestnuts (from 12 ounces in the shell), or 3 ounces dried chestnuts, rehydrated (see note); ¼ cup Shaoxing cooking wine; 1 Tbsp. dark soy sauce; 1 Tbsp. soy sauce; 1 (1-inch-long) piece of fresh ginger; 1 tsp. sugar

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Servings: 2

Author : Kian Lam Kho

stew chinese chicken

Ingredients

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1½ pounds broiler chicken parts, cut into 1-inch thick pieces8 ounces peeled fresh chestnuts (from 12 ounces in the shell), or 3 ounces dried chestnuts, rehydrated (see note)¼ cup Shaoxing cooking wine1 Tbsp. dark soy sauce1 Tbsp. soy sauce1 (1-inch-long) piece of fresh ginger1 tsp. sugar

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Instructions

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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.