RED-COOKED CHICKEN WITH CHESTNUTS

Red-Cooked Chicken With Chestnuts image

Provided by Kian Lam Kho

Yield Serves 2

Number Of Ingredients 7

Previous Next

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

Steps:

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.
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.