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CHICKEN - PAN FRY - Braised Chicken With Chestnuts
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| Braised Chicken With Chestnuts WSJ If you want to use fresh chestnuts and peel them yourself, cut bases off of raw nuts and blanch them in boiling water for a couple of minutes, then drain. Once cool enough to handle, remove shells and inner skins. Total Time: 40 minutes Serves: 2 | |
| 3 tablespoons | peanut |
| vegetable oil, alternative | |
| 1 thumb-size piece | ginger, unpeeled and crushed |
| 2 | scallions, white parts crushed and green parts cut into 1¾-inch pieces |
| 4 | boneless chicken thighs, (about ¾ pound), cut into bite-size chunks |
| 1½ tablespoons | Shaoxing wine |
| 1 cup plus 2 tablespoons | chicken stock |
| 1 tablespoon | light brown sugar |
| 1½ teaspoons | dark soy sauce |
| 7 ounces | jarred or vacuum-packed, peeled, cooked chestnuts |
| Salt | |
1. Heat oil in a seasoned wok or large lidded skillet over high heat. Once hot, add ginger and scallion whites and stir-fry until fragrant, 1-2 minutes. Add chicken and fry until lightly browned. Don’t stir too often; allow chicken to get some color. Drain off some excess fat, if desired.
2. Stir in Shaoxing wine. Add stock and bring to a boil. Add sugar, soy sauce and chestnuts and ¾ teaspoon salt. Reduce heat to low-medium, cover and simmer, stirring occasionally, until chicken is cooked through and chestnuts absorb the sauce’s flavors, about 15 minutes.
3. Increase heat to high and cook until liquid reduces by ⅓, about 7 minutes. Adjust seasoning. Add scallion greens and cover briefly to warm. Serve immediately.
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