Braised Chicken With Smoked Ham, Chestnuts, And Ginger
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
White Pepper1 tbsp
Kosher Salt (divided)2 tbsps
Soy Sauce3.5 tsps
Sugar3 cup
Wine (shaoxing)1 cup
White Wine (dry)2 tbsps
Corn Oil2.5 cups
Chicken Broth (reduced-sodium)2 tbsps
CornstarchDirections:
1
Brown, skin side down first, about 3 minutes per side
2
Transfer to a plate
3
Pour off all but 1 tablespoon oil from skillet, then reduce heat to medium-low and sauté ginger, stirring, 1 minute (do not brown)
4
Add white wine and Shaoxing and boil until reduced by three fourths, about 5 minutes
5
Add broth, 1 1/2 cups water, sugar, soy sauce, white pepper, and remaining 2 teaspoons kosher salt and bring to a simmer
6
Combine cornstarch and remaining 2 tablespoons cold water and whisk into sauce, then boil 1 minute
7
Remove chicken from marinade and pat dry (discard marinade)
8
Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot
9
Just before browning each batch of chicken, sprinkle with 1 teaspoon kosher salt
10
Brown, skin side down first, about 3 minutes per side
11
Transfer to a plate
12
Pour off all but 1 tablespoon oil from skillet, then reduce heat to medium-low and sauté ginger, stirring, 1 minute (do not brown)
13
Add white wine and Shaoxing and boil until reduced by three fourths, about 5 minutes
14
Add broth, 1 1/2 cups water, sugar, soy sauce, white pepper, and remaining 2 teaspoons kosher salt and bring to a simmer
15
Combine cornstarch and remaining 2 tablespoons cold water and whisk into sauce, then boil 1 minute
16
Braise chicken: Transfer chicken, skin side up, to a 6-to 8-quart heavy pot (place white meat on top)
17
Add sauce, chestnuts, and reserved mushroom caps
18
Gently simmer, covered, until chicken is just cooked through, 15 to 25 minutes
19
Cut breasts in half and return to pot
20
Add ham
21
Gently simmer 3 minutes more
22
Transfer chicken, skin side up, to a 6-to 8-quart heavy pot (place white meat on top)
23
Add sauce, chestnuts, and reserved mushroom caps
24
Gently simmer, covered, until chicken is just cooked through, 15 to 25 minutes
25
Cut breasts in half and return to pot
26
Add ham
27
Gently simmer 3 minutes more
28
Marinate chicken 1 day ahead: Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 minutes
29
Cool to room temperature, then strain through a sieve into a large bowl
30
Discard stems, then chill mushroom caps, covered, until ready to braise chicken
31
Stir remaining marinade ingredients into mushroom liquid, then add chicken and marinate, chilled, stirring occasionally, 1 day
32
Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 minutes
33
Cool to room temperature, then strain through a sieve into a large bowl
34
Discard stems, then chill mushroom caps, covered, until ready to braise chicken
35
Stir remaining marinade ingredients into mushroom liquid, then add chicken and marinate, chilled, stirring occasionally, 1 day
36
Brown chicken in 3 batches and make sauce: Remove chicken from marinade and pat dry (discard marinade)
37
Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot
38
Just before browning each batch of chicken, sprinkle with 1 teaspoon kosher salt