Chestnut Chicken Braise

栗子烧鸡

Chestnut Chicken Braise — Home-styleNanjing home cooking.

Ingredients

• bone-in chicken thighs
• roasted chestnuts (vacuum-packed, unsalted)
• light soy sauce
• dark soy sauce
• Shaoxing wine
• ginger

Instructions

1. Rinse chicken pieces and pat dry. Heat 1 tbsp neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat. (Oil shimmers but no smoke)
2. Add chicken skin-side down; sear without moving until golden brown (4–5 min). Flip and sear second side 2 min. Remove and set aside. (Deep golden crust on skin, edges curl slightly)
3. In same pot, add ginger slices and stir 30 seconds until fragrant. Pour in Shaoxing wine, light and dark soy sauces, and 300 ml water. (Liquid simmers gently at edges)
4. Return chicken to pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer 25 minutes. (Soft bubbles break surface slowly)
5. Add chestnuts. Simmer uncovered 10 more minutes until sauce thickens to glossy coat. Adjust salt only if needed (soy is salty enough). (Sauce coats back of spoon and glistens)