Braised Chicken with Smoked Ham, Chestnuts, and Ginger

Ingredients

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

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