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.
Chicken With Chestnut
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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
1
Spread soy sauce over entire chicken skin and rub it thoroughly.
Step 2
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
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
4
Remove the lid, bring up the heat, and thicken the liquid. Then remove the whole chicken from the cooking pan. Refrigerate for 2 hour.
Step 5
5
Place the chicken with breast side facing down in a bowl and de-bone the whole chicken carefully.
Step 6
6
Add chestnuts over the boneless chicken in the bowl. Then add soy sauce, Shaoxing wine, rock sugar, star anises, and cinnamon stick.
Step 7
7
Steam for 30 minutes.
Step 8
8
Remove the bowl from the steamer, pour the liquid into a cooking pan, and bring to a boil. Add the slurry to thicken the sauce.
Step 9
9
Cover the bowl with a plate, flip it over, and remove the bowl.
Step 10
10
Drizzle with thickened sauce over the chicken.
Step 11
11
Enjoy!
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