• Braised Chicken with Chestnuts
  adapted from Land of Plenty by Fuchsia Dunlop
  Serves 4 to 5 as part of a multi-course meal, or 2 to 3 as a main entree
  2-inch piece fresh ginger
  2 scallions
  2 tablespoons peanut or vegetable oil
  6 to 8 ounces whole roasted chestnuts
  2 1/2 pounds chicken thighs, preferably bone-in and with skin
  1/4 cup Chinese rice wine or dry sherry
  2 cups chicken stock
  1 tablespoon soy sauce
  1 tablespoon sugar
  
• Peel the ginger and cut into thick slices. Cut the whole scallions into 2-inch lengths.
• Heat a wok or heavy-bottomed pot over medium-high heat until a bead of water evaporates on contact. Swirl in 1 tablespoon of the oil.  Add the chestnuts and stir-fry for about 1 minute, until golden. Transfer the chestnuts to a plate lined with paper towels to drain, and set aside.
• In the same wok or pot, swirl in the remaining 1 tablespoon of oil and carefully add the chicken. Allow the chicken to sear untouched on one side until golden brown, about 3 minutes. Flip the chicken over and sear on the other side for another 3 minutes. Add the ginger and scallions and sear for about 30 seconds. Splash in the Chinese rice wine and stir well.
• Slowly add the chicken stock and bring the liquid to a boil. Stir in the sugar and soy sauce. Reduce the heat and simmer for 30 minutes, stirring occasionally.
• Add the chestnuts and mix well. Simmer for another 15 to 20 minutes until they’re softened. The liquid should also have thickened to a sauce consistency by now. Adjust the seasoning with salt if desired, then transfer to a deep serving dish.

                       Braised chicken whith chestnuts