Braised Chicken with Smoked Ham, Chestnuts, and Ginger

Braised Chicken with Smoked Ham, Chestnuts, and Ginger
Photo by John Kernick

Ingredients

  • ½ cup dry white wine
  • 2 teaspoon sugar
  • 2 ¾ cups water
  • 12 dried Chinese black mushrooms
  • 3 ½ teaspoons sugar
  • 1 tablespoon plus 2 teaspoon kosher salt
  • 26 tablespoons water
  • + 19 more ingredients
    • 2 tablespoons soy sauce
    • ¾ cup Shaoxing wine
    • 2 tablespoons corn oil
    • ½ teaspoon white pepper
    • 2 ¾ cups water
    • steamed jasmine rice
    • 1 cup ginger
    • ¼ cup ginger
    • 1 tablespoon soy sauce
    • 2 small chickens (2 1/2 to 3 pounds)
    • ¼ pound thinly sliced country ham or speck
    • 7 to 8 ounces bottled roasted chestnuts
    • 2 tablespoons cornstarch
    • 1 teaspoon white pepper
    • 2 ½ cups chicken stock or low-sodium chicken broth
    • ¾ cup dry Oloroso Sherry
    • ¼ cup dry white wine
    • ¼ cup Shaoxing wine or dry Oloroso Sherry
    • 2 teaspoons kosher salt

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 li...

View full recipe at Epicurious

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