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Braised Chicken with Smoked Ham, Chestnuts, and Ginger

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Braised Chicken with Smoked Ham, Chestnuts, and Ginger

Braised Chicken with Smoked Ham, Chestnuts, and Ginger

amanda

Equipment

  • - Kitchen Knife

  • - Cutting Board

  • - Garlic Press

  • - Food Processor

  • - Mixing Bowls (Set of 3)

  • - Roasting Pan

  • - Baking Sheet

  • - Small Saucepan

  • - Meat Thermometer

  • - Strainer/Colander

  • - Spatula

Ingredients

  • 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)

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

Remove chicken from marinade and pat dry (discard marinade).
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

Combine cornstarch and remaining 2 tablespoons cold water and whisk into sauce, then boil 1 minute.
6

Instruction 6

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.
7

Instruction 7

Cut breasts in half and return to pot. Add ham. Gently simmer 3 minutes more.
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