Braised Chicken With Ginger And Chestnuts Recipes

Steps:

• Marinate chicken 1 day ahead:
• Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 minutes. Cool to room temperature, then strain through a sieve into a large bowl. Discard stems, then chill mushroom caps, covered, until ready to braise chicken. Stir remaining marinade ingredients into mushroom liquid, then add chicken and marinate, chilled, stirring occasionally, 1 day.
• Brown chicken in 3 batches and make sauce:
• Remove chicken from marinade and pat dry (discard marinade).
• Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Just before browning each batch of chicken, sprinkle with 1 teaspoon kosher salt. Brown, skin side down first, about 3 minutes per side. Transfer to a plate.
• Pour off all but 1 tablespoon oil from skillet, then reduce heat to medium-low and sauté ginger, stirring, 1 minute (do not brown). Add white wine and Shaoxing and boil until reduced by three fourths, about 5 minutes. Add broth, 1 1/2 cups water, sugar, soy sauce, white pepper, and remaining 2 teaspoons kosher salt and bring to a simmer.
• Combine cornstarch and remaining 2 tablespoons cold water and whisk into sauce, then boil 1 minute.
• Braise chicken:
• Transfer chicken, skin side up, to a 6-to 8-quart heavy pot (place white meat on top). Add sauce, chestnuts, and reserved mushroom caps. Gently simmer, covered, until chicken is just cooked through, 15 to 25 minutes.
• Cut breasts in half and return to pot. Add ham. Gently simmer 3 minutes more.

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.

Steps:

• Stir together sugar, wine, soy sauce, oyster sauce, and water in a medium bowl, then set aside.
• Cut chicken through bones into 1-inch pieces with a cleaver. Add chicken to a 4-quart pot of boiling water and simmer briskly, uncovered, 5 minutes. Drain chicken in a colander and when cool enough to handle remove any skin, excess fat, and tiny bone shards.
• Heat vegetable oil in a wok over moderately high heat until hot but not smoking, then stir-fry ginger and garlic until golden, 1 to 2 minutes, and transfer to a plate with a slotted spoon. Add half of chicken to wok and stir-fry until golden, about 2 minutes, then transfer to plate with ginger and garlic. Stir-fry remaining chicken with chestnuts until golden, about 2 minutes. Return chicken, ginger, and garlic from plate to wok, then add soy mixture. Cover wok and cook chicken over moderate heat until sauce is reduced by half, about 25 minutes. Remove lid and cook over moderately high heat, stirring frequently, until sauce is thickened and just coats chicken, 5 to 10 minutes. Remove from heat and stir in sesame oil. Serve sprinkled with scallion.

Steps:

• Boil chestnuts, remove skins.
• Saute onions and ginger in oil, add chicken.
• Add soy sauce, salt, sugar, wine and water, braise over medium heat till half done (about 15 minutes).
• Add chestnuts, continue to braise until done.

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.

Steps:

• Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
• Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
• Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
• Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.

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.