Delicious Braised Chestnut Chicken for Cozy Nights

Deliciously Tender Braised Chestnut Chicken for Cozy Nights

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Soak the shiitake mushrooms in 1/2 cup warm water for about 15-20 minutes. Rub to remove dust and reserve the soaking liquid.
In a bowl, marinate the chicken pieces with light soy sauce. Toss well and set aside.
Boil water and prepare fresh chestnuts by slicing bases and boiling for 3-5 minutes. Rub off skins and dry.
In a Dutch oven, heat oil and sauté the chestnuts until lightly browned, about 5 minutes. Transfer to a plate.
Add green onion pieces, garlic, ginger, and soaked mushrooms into the pot. Cook until lightly browned, about 3-4 minutes, then transfer to the plate.
Sear marinated chicken pieces in the pot until lightly golden, about 5 minutes on each side.
Pour in 1 1/2 cups of water and add 1/2 cup reserved mushroom liquid. Scrape browned bits for flavor.
Add Shaoxing wine, dark soy sauce, kosher salt, rock sugar, star anise, Sichuan peppercorns, and cinnamon stick. Stir in cooked chestnuts and aromatics.
Simmer on medium-high heat until broth reaches a low boil. Lower heat and cook uncovered for about 25 minutes until chicken is tender.
If there’s too much liquid, remove chicken and reduce broth over high heat until thickened, stirring frequently.
Drizzle with sesame oil, sprinkle with chopped green onions, and serve hot over steamed rice.