Active Time

　　1 hr

　　Total Time

　　1 1/2 hr

　　Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

　　

Ingredients

Makes 8 servings

　　

For marinated chicken:

2 3/4 cups water

　　12 dried Chinese black mushrooms

　　1/2 teaspoon white pepper

　　2 teaspoons kosher salt, divided

　　1 tablespoon soy sauce

　　2 teaspoon sugar

　　1 cup sliced peeled ginger

　　1/4 cup Shaoxing wine or dry Oloroso Sherry

　　1/4 cup dry white wine

　　2 small chickens (2 1/2 to 3 pounds), each cut into 6 pieces (legs, thighs, and breasts without backbones)

　　

For cooking chicken and sauce:

2 3/4 cups water

　　2 tablespoons corn oil

　　1 tablespoon plus 2 teaspoon kosher salt, divided

　　1/4 cup finely julienned peeled ginger

　　1/2 cup dry white wine

　　3/4 cup Shaoxing wine or dry Oloroso Sherry

　　3/4 cup dry Oloroso Sherry

　　2 1/2 cups reduced-sodium chicken broth

　　1 1/2 cups plus 2 tablespoon cold water, divided

　　3 1/2 teaspoons sugar

　　2 tablespoons soy sauce

　　1 teaspoon white pepper

　　2 tablespoons cornstarch

　　7 to 8 ounces bottled roasted chestnuts

　　1/4 pound thinly sliced country ham or speck

　　Accompaniment: steamed jasmine rice

　　

Marinate chicken 1 day ahead:

Step 1

Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 minutes. Cool to room temperature, then strain through a sieve into a large bowl. Discard stems, then chill mushroom caps, covered, until ready to braise chicken. Stir remaining marinade ingredients into mushroom liquid, then add chicken and marinate, chilled, stirring occasionally, 1 day.

　　

Brown chicken in 3 batches and make sauce:

Step 2

Remove chicken from marinade and pat dry (discard marinade).

　　

Step 3

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Just before browning each batch of chicken, sprinkle with 1 teaspoon kosher salt. Brown, skin side down first, about 3 minutes per side. Transfer to a plate.

　　

Step 4

Pour off all but 1 tablespoon oil from skillet, then reduce heat to medium-low and sauté ginger, stirring, 1 minute (do not brown). Add white wine and Shaoxing and boil until reduced by three fourths, about 5 minutes. Add broth, 1 1/2 cups water, sugar, soy sauce, white pepper, and remaining 2 teaspoons kosher salt and bring to a simmer.

　　

Step 5

Combine cornstarch and remaining 2 tablespoons cold water and whisk into sauce, then boil 1 minute.

　　

Braise chicken:

Step 6

Transfer chicken, skin side up, to a 6-to 8-quart heavy pot (place white meat on top). Add sauce, chestnuts, and reserved mushroom caps. Gently simmer, covered, until chicken is just cooked through, 15 to 25 minutes.

　　

Step 7

Cut breasts in half and return to pot. Add ham. Gently simmer 3 minutes more.

　　Cooks’ notes:

　　Braised chicken can be made 1 day ahead and chilled (covered once cool). Reheat before serving.