Best Braised Chestnut Chicken Recipes

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

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 CHESTNUT CHICKEN

Steps:

• 1. Soak dried mushrooms. Shell chestnuts (see HOW-TO, _Chestnuts: To shell) then cut in half. 2. With a cleaver, chop chicken legs, bones and all, in 2-inch sections. Chop giblets in 2-inch sections. Slice ginger root and soaked mushrooms. 3. Heat oil in a heavy pan. Quickly brown chicken and giblet sections. Add ginger root and mushrooms stir-fry about 1 minute. 4. Meanwhile heat, but do not boil, water then stir in soy sauce, sherry and salt. Pour over chicken and bring to a boil. Then simmer, covered, 30 to 35 minutes. 5. Add chestnuts and simmer, covered, 15 minutes more. NOTE: This dish is often served at holiday feasts and elaborate dinners. VARIATION: * Brown chicken as in step 3 then sprinkle with 1 1/2 tablespoons soy sauce, 2 tablespoons sherry and 3 tablespoons cold water. Stir in to heat. Add the salt and ginger root and simmer, covered, 30 minutes without additional water. Then pick up step 5. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.