Chicken With Chestnut

Chicken doesn’t have to be boring! Chef John shares a unique chicken recipe that uses frying, braising, steaming to transform the chicken into a culinary pot of gold. Every bite of chicken meat is flavorful and juicy.

Chef John Zhang

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Done

Recipe

PRE TIME: 2 hr 15 min

COOKING TIME: 1 hr 45 min

TOTAL TIME: 4 hr

6 SERVING

Ingredients:

2.5 lb. Yellow Chicken
3 oz. Chestnuts
[Marinade] for step 1
0.25 cup Soy Sauce
Braising liquid for step 3
1 tbsp. Chef Made Assorted Aroma Oil (See "Chef John's Signature Oils" Video)
0.5 cup Green Onion and Ginger, A Few Pieces of Each
2 Cinnamon Stick
3 Star Anise
1 tbsp. Shaoxing Wine
1 L Water
1 cup Soy Sauce
0.25 cup Shaoxing Wine
1 oz. Brown Sugar
1 tsp. Five Spice Powder
1 tsp. Salt
[Seasoning] for step 6
1.5 tbsp. Shaoxing Wine
1 tbsp. Soy Sauce
1 tbsp. Rock Sugar
1 Cinnamon Stick
2 Star Anise
Thickening the sauce
2 tbsp. Water + Corn Starch (a mixture of one part starch and 2 parts water)

Directions:

Step 1

Spread soy sauce over entire chicken skin and rub it thoroughly.

Step 2

In a deep cooking pot, bring enough cooking oil to 350-420°F/180-220°C, and deep fry whole chicken until the skin is golden and crispy. (Tip: frying gives the chicken skin a pleasing color and helps to hold its shape. )

Step 3

In a cooking pan, add a tablespoon of oil, green onion, ginger, cinnamon stick, star anise, water, soy sauce, Shaoxing wine, and dark brown sugar. Bring to a boil, then add the fried chicken. Lower the heat, cover, and simmer for 1 hour.

Step 4