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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Ingredients

Serves 2

　　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

　　

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. 

　　Cooks' Note:

　　To rehydrate chestnuts, soak them in water for 1-2 hours, until completely rehydrated. To expedite the process, use boiling water.

　　Copyright © 2015 Phoenix Claws and Jade Trees by Kian Lam Kho. Photographs copyright © 2015 by Jody Horton. Published by Clarkson Potter, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Bookshop, or Amazon.