Braised Chicken With Smoked Ham Chestnuts And Ginger Recipes

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BRAISED CHICKEN WITH SMOKED HAM, CHESTNUTS, AND GINGER



Braised Chicken with Smoked Ham, Chestnuts, and Ginger image

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

Provided by Andrea Reusing

Categories     Chicken     Ginger     Braise     Marinate     Dinner     Lunar New Year     Ham     Chestnut     Party     Gourmet     Dairy Free     Peanut Free

Yield Makes 8 servings

Number Of Ingredients 28

For marinated chicken:
2 3/4 cups water
12 dried Chinese black mushrooms
1/2 teaspoon white pepper
2 teaspoons kosher salt, divided
1 tablespoon soy sauce
2 teaspoon sugar
1 cup sliced peeled ginger
1/4 cup Shaoxing wine or dry Oloroso Sherry
1/4 cup dry white wine
2 small chickens (2 1/2 to 3 pounds), each cut into 6 pieces (legs, thighs, and breasts without backbones)
For cooking chicken and sauce:
2 3/4 cups water
2 tablespoons corn oil
1 tablespoon plus 2 teaspoon kosher salt, divided
1/4 cup finely julienned peeled ginger
1/2 cup dry white wine
3/4 cup Shaoxing wine or dry Oloroso Sherry
3/4 cup dry Oloroso Sherry
2 1/2 cups reduced-sodium chicken broth
1 1/2 cups plus 2 tablespoon cold water, divided
3 1/2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon white pepper
2 tablespoons cornstarch
7 to 8 ounces bottled roasted chestnuts
1/4 pound thinly sliced country ham or speck
Accompaniment: steamed jasmine rice

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.

BRAISED CHICKEN WITH GINGER AND CHESTNUTS



Braised Chicken With Ginger and Chestnuts image

Gish Jen, the author of "Mona in the Promised Land," shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was "suspicious" of her mother's cooking. "I mean, I never ate the kind of Chinese food they serve in restaurants." But she came to love her mother's family-style Shanghai cooking. This dish, Peace and Safety In All Seasons, is part of her family's traditional Chinese New Year feast along with Step-by-Step Higher (rice and cabbage), Yearly Surplus (fried sea bass) and High Achievement (pork and hard-boiled eggs). To derive the maximum benefit from the feast, the author said, you have to eat absolutely everything - the sweet and the sour.

Provided by Molly O'Neill

Categories     dinner, main course

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup whole chestnuts, either dried or blanched and frozen
2 tablespoons vegetable oil
1 1-inch piece of fresh ginger, peeled and cut into thin discs
2 scallions, each cut into 4 pieces
1 3 1/2- to 4-pound chicken, cut into 10 pieces
5 tablespoons dark soy sauce
1/2 cup dry sherry
2 tablespoons brown sugar
1/4 teaspoon salt, plus additional to taste
1 1/4 cups water
1 whole star anise
Freshly ground black pepper to taste

Steps:

  • If using dried chestnuts, soften for 4 hours in warm water and then simmer until tender, about 10 minutes. Drain, cool and set aside. If using frozen, blanch for 3 minutes, drain, cool and set aside.
  • In a wok or heavy-bottomed casserole, warm the oil over high heat. When sizzling, add the ginger and scallions and cook for 2 minutes. Add the chicken and stir to make sure that each piece is cooked until consistently golden.
  • Add the soy sauce, the sherry, the sugar, and the salt and toss chicken pieces to coat evenly, for 2 minutes. Add the water, the star anise and the softened chestnuts. Reduce the heat to low and simmer for 40 minutes, stirring occasionally. Taste, adjust seasoning with salt and black pepper and serve immediately.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 9 grams, Sodium 919 milligrams, Sugar 3 grams, TransFat 0 grams

BRAISED CHESTNUT CHICKEN



Braised Chestnut Chicken image

Provided by Mark Bittman

Categories     main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1/2 cup (about 1/2 ounce) dried shiitake mushrooms
Peanut oil or neutral oil like grapeseed or corn oil, as needed
12 to 16 large chestnuts
4 scallions, trimmed and chopped
1 2-inch piece fresh ginger, peeled and minced
2 to 3 pounds bone-in chicken thighs and drumsticks
1/4 cup soy sauce
White rice for serving

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.

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