Chinese Braised Chicken with Chestnutsis a tradition Chinese recipe that is pure comfort food.
Chinese New Year is coming up soon – February 10, 2013, and it’s the Year of the Black Snake! I’ve been thinking of what dishes I’m going to make for my family, and this Chinese Braised Chicken with Chestnuts is a dish that’s been on my mind recently.
For 8 years, we had a woman from Shanghai live with our family to help care for my aging in-laws. After both my mother-in-law and father-in-law passed away, she moved out and returned to her home country. We were so fortunate to find someone as capable as she was – not only was she an excellent caregiver, but she was a great cook and I learned a few dishes from her while she lived with us.
This Chinese Braised Chicken with Chestnuts is traditionally Shanghainese and I remember Wendy making this for our family. Although dried chestnuts used to be commonly used in this dish, frozen fresh chestnuts and jarred chestnuts are more readily available these days, so that’s what I use.
Today, Food Network and a group of bloggers is featuring Chicken for this week’s Comfort Food Feast event. Please stop by and see what everyone made:
The Cultural Dish: Chicken Marsala
Thursday Night Dinner: Girls’ Night Chicken and Artichoke Pasta
Feed Me Phoebe: Honey Mustard Chicken Wings
Devour: Fried Chicken, 5 Ways
Made By Michelle: Chicken and Kale Casserole
Virtually Homemade: Tortilla Chip Chicken Tenders With Creamy BBQ Sauce
Cooking With Elise: Chicken Pastry
FN Dish: The New Face of Comforting Chicken Dishes
- 2½ pounds chicken parts (I used chicken thighs on the bone)
- 4 tablespoons gluten-free soy sauce, divided
- 1½ tablespoons olive oil
- 2-3 scallions, cut into 2 inch lengths
- 5 slices ginger, the size of quarters, peeled
- 1 cup fresh chestnuts (or defrosted frozen ones)
- 8 shitake mushrooms, rehydrated in water (reserve soaking liquid), stems removed, halved
- ¼ cup dry sherry
- 2 tablespoons honey
- 1 star anise
- 1 cup shitake mushroom soaking liquid
- Chop chicken parts into small pieces if you like (1½" pieces). Marinate chicken with 2 tablespoons soy sauce and let sit for 10-15 minutes.
- Heat oil in a large pan and add scallions and ginger; saute a few minutes until fragrant. Place chicken pieces in pan in a single layer. Brown on one side, then turn over all the pieces and brown the other side. Add remaining 2 tablespoons soy sauce, sherry, honey, star anise, rehydrated shitake mushrooms, and shitake mushroom soaking liquid. Mix sauce and chicken well. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes, covered. Add chestnuts and toss gently. Cover and simmer another 15-20 minutes, until chicken is tender.