Braised Chicken with Chestnuts (Li Zi Men Ji)
Braised Chicken with Chestnuts (Li Zi Men Ji)
Ingredients
For the Braised Chicken
- 2 pounds bone-in, skin-on chicken thighs, cut into 2-inch pieces
- 1 pound fresh chestnuts, shelled and peeled
- 6 dried shiitake mushrooms, rehydrated and stems removed, sliced if large
- 2 inches ginger, sliced
- 4 cloves garlic, smashed
- 2 green onions, sliced into 1-inch pieces, white and green parts separated
- 2 tablespoons peanut oil
For the Braising Sauce
- 1/4 cup Shaoxing wine
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 1/2 cups chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon water, for cornstarch slurry
For Garnish
- 1 green onions, thinly sliced
Instructions
- 1
Prepare the chestnuts: If using fresh chestnuts, score an 'X' on the flat side of each chestnut. Boil them for 5-7 minutes, then peel while still warm. If using pre-shelled and peeled chestnuts, ensure they are thawed if frozen.
⏱️ 10 min•🌡️ 212
- 2
Rehydrate the dried shiitake mushrooms by soaking them in warm water for at least 20 minutes, or until soft. Squeeze out excess water, remove the tough stems, and slice the caps if they are large.
⏱️ 5 min
- 3
In a medium bowl, whisk together the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and chicken broth to create the braising sauce. Set aside.
⏱️ 5 min
- 4
Heat peanut oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown on all sides, about 5-7 minutes. Remove chicken from the pot and set aside, leaving rendered fat in the pot.
⏱️ 7 min
- 5
Add ginger slices, smashed garlic, and the white parts of the sliced green onions to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Return the seared chicken to the pot. Add the rehydrated shiitake mushrooms and the peeled chestnuts. Pour in the prepared braising sauce.
⏱️ 3 min
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the chicken is tender and cooked through and the chestnuts are soft.
⏱️ 35 min
- 8
While the chicken is simmering, prepare the cornstarch slurry by mixing cornstarch with 1 tablespoon of water in a small bowl.
⏱️ 1 min
- 9
Once the chicken and chestnuts are tender, uncover the pot. Stir the cornstarch slurry and slowly pour it into the braising liquid while stirring constantly, until the sauce thickens to your desired consistency. Add the green parts of the sliced green onions and stir.
⏱️ 5 min
- 10
Serve hot, garnished with additional thinly sliced green onions. This dish pairs wonderfully with steamed white rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Chicken with Chestnuts (Li Zi Men Ji)
For the Braised Chicken
- 2 pounds bone-in, skin-on chicken thighs, cut into 2-inch pieces
- 1 pound fresh chestnuts, shelled and peeled
- 6 dried shiitake mushrooms, rehydrated and stems removed, sliced if large
- 2 inches ginger, sliced
- 4 cloves garlic, smashed
- 2 green onions, sliced into 1-inch pieces, white and green parts separated
- 2 tablespoons peanut oil
For the Braising Sauce
- 1/4 cup Shaoxing wine
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 1/2 cups chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon water, for cornstarch slurry
For Garnish
- 1 green onions, thinly sliced
Instructions
- 1
Prepare the chestnuts: If using fresh chestnuts, score an 'X' on the flat side of each chestnut. Boil them for 5-7 minutes, then peel while still warm. If using pre-shelled and peeled chestnuts, ensure they are thawed if frozen.
⏱️ 10 min•🌡️ 212 - 2
Rehydrate the dried shiitake mushrooms by soaking them in warm water for at least 20 minutes, or until soft. Squeeze out excess water, remove the tough stems, and slice the caps if they are large.
⏱️ 5 min - 3
In a medium bowl, whisk together the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and chicken broth to create the braising sauce. Set aside.
⏱️ 5 min - 4
Heat peanut oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown on all sides, about 5-7 minutes. Remove chicken from the pot and set aside, leaving rendered fat in the pot.
⏱️ 7 min - 5
Add ginger slices, smashed garlic, and the white parts of the sliced green onions to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Return the seared chicken to the pot. Add the rehydrated shiitake mushrooms and the peeled chestnuts. Pour in the prepared braising sauce.
⏱️ 3 min - 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the chicken is tender and cooked through and the chestnuts are soft.
⏱️ 35 min - 8
While the chicken is simmering, prepare the cornstarch slurry by mixing cornstarch with 1 tablespoon of water in a small bowl.
⏱️ 1 min - 9
Once the chicken and chestnuts are tender, uncover the pot. Stir the cornstarch slurry and slowly pour it into the braising liquid while stirring constantly, until the sauce thickens to your desired consistency. Add the green parts of the sliced green onions and stir.
⏱️ 5 min - 10
Serve hot, garnished with additional thinly sliced green onions. This dish pairs wonderfully with steamed white rice.
⏱️ 2 min