BRAISED CHESTNUT CHICKEN
Steps:
- Put mushrooms in a bowl, and cover with boiling water. Pour 1/16 inch of oil in a large deep skillet or casserole, preferably nonstick, and place over medium heat. Cut an "X" in flat side of each chestnut, and add them to oil. Cook, shaking pan occasionally, until skins loosen, 5 to 10 minutes. Remove with a slotted spoon to a plate lined with paper towels; when cool, peel.
- While chestnuts cool, drain all but about 2 tablespoons oil from skillet. With heat on medium, add scallions and ginger and cook, stirring once or twice, for about 30 seconds. Reserve about 1/2 cup of mushroom soaking liquid, then drain mushrooms and add to pan. Cook, stirring occasionally, until lightly brown, about 2 minutes. Remove mixture with a slotted spoon, and reserve.
- Put chicken pieces in skillet skin-side down. Brown well on all sides, then add mushroom mixture to pan, along with soy sauce, mushroom-soaking liquid and chestnuts. Stir well, cover, and turn heat to low. Simmer for 20 to 30 minutes, adding water if mixture dries out; dish is done when chicken and chestnuts are tender and sauce is thickened slightly. Serve hot, with rice.
BRAISED CHESTNUT CHICKEN
This popular winter stew is often served on special occasions, but I think its very nature makes an occasion special. Chestnuts, so rarely used in cooking here, add a rich and subtle sweetness to the dish. Fresh chestnuts are best, but frozen chestnuts are almost as good, and Asian markets carry dried chestnuts that are suitable as well. Forget canned chestnuts, though-they're too soft to hold up to the long cooking. Like most braises, this is even better the second day, so feel free to make it in advance.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put the mushrooms in a bowl or measuring cup and cover with boiling water. Let sit until soft, 20 to 30 minutes. Put the oil in a large, deep skillet or flameproof casserole, preferably nonstick, over medium-high heat. A minute later, add the scallions and ginger and cook, stirring once or twice, for about 30 seconds. Add the drained mushrooms and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer the mushrooms and spices with a slotted spoon to a plate and set aside.
- Put the chicken pieces in the skillet, skin side down, and brown well, rotating and turning the pieces as necessary, 10 to 15 minutes. Return the mushrooms and spices to the pan along with the soy sauce, wine, and sugar.
- Add enough water just to cover the chicken, about 2 cups, and then the chestnuts. Stir well, cover, and turn the heat to low. Simmer for 20 to 30 minutes, or until the chicken and chestnuts are tender.
- If the sauce has not thickened to a stewlike consistency, raise the heat and cook off some of the liquid as necessary. Serve hot with rice or cover and refrigerate overnight before reheating (it may be necessary to add a little water to thin the sauce).
BRAISED CHESTNUTS
Steps:
- Heat a large heavy saucepan. Add the oil, butter, and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.
- Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.
BRAISED CHICKEN WITH GINGER AND CHESTNUTS
Gish Jen, the author of "Mona in the Promised Land," shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was "suspicious" of her mother's cooking. "I mean, I never ate the kind of Chinese food they serve in restaurants." But she came to love her mother's family-style Shanghai cooking. This dish, Peace and Safety In All Seasons, is part of her family's traditional Chinese New Year feast along with Step-by-Step Higher (rice and cabbage), Yearly Surplus (fried sea bass) and High Achievement (pork and hard-boiled eggs). To derive the maximum benefit from the feast, the author said, you have to eat absolutely everything - the sweet and the sour.
Provided by Molly O'Neill
Categories dinner, main course
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If using dried chestnuts, soften for 4 hours in warm water and then simmer until tender, about 10 minutes. Drain, cool and set aside. If using frozen, blanch for 3 minutes, drain, cool and set aside.
- In a wok or heavy-bottomed casserole, warm the oil over high heat. When sizzling, add the ginger and scallions and cook for 2 minutes. Add the chicken and stir to make sure that each piece is cooked until consistently golden.
- Add the soy sauce, the sherry, the sugar, and the salt and toss chicken pieces to coat evenly, for 2 minutes. Add the water, the star anise and the softened chestnuts. Reduce the heat to low and simmer for 40 minutes, stirring occasionally. Taste, adjust seasoning with salt and black pepper and serve immediately.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 9 grams, Sodium 919 milligrams, Sugar 3 grams, TransFat 0 grams
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