📝 About This Recipe
Hailing from the lush mountains of Hunan province, this soul-warming dish marries the rustic sweetness of fresh chestnuts with the bold, savory depth of 'Xiang' style red-braising. Unlike its sweeter Cantonese cousins, this Hunanese version features a subtle heat from dried chilies and a rich, lacquer-like glaze that perfectly coats every morsel of tender bone-in chicken. It is a celebratory autumn staple that represents the perfect balance of earthy textures and complex umami flavors.
🥗 Ingredients
Main Ingredients
- 2 lbs Whole Chicken (cut into small, bite-sized pieces (bone-in preferred))
- 1.5 cups Fresh Chestnuts (peeled and blanched)
- 2 inch piece Ginger (sliced into thick coins)
- 3 stalks Scallions (cut into 2-inch lengths)
- 5 cloves Garlic (smashed)
The Aromatics & Spices
- 2 whole Star Anise
- 1 small piece Cinnamon Stick
- 4-6 pieces Dried Red Chilies (deseeded for less heat)
- 25 grams Rock Sugar (or 1.5 tbsp granulated sugar)
Braising Liquid
- 2 tablespoons Shaoxing Rice Wine
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep mahogany color)
- 2 cups Chicken Stock (or water)
- 2 tablespoons Peanut Oil (for frying)
👨🍳 Instructions
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1
Blanch the chicken pieces in a pot of boiling water with a splash of rice wine for 3-4 minutes to remove impurities. Drain and pat dry thoroughly.
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2
Heat peanut oil in a heavy-bottomed wok or clay pot over medium heat. Add the rock sugar and stir constantly until it melts into a light amber-colored syrup.
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3
Carefully add the chicken pieces to the sugar syrup. Turn the heat to high and stir-fry for 5 minutes until the chicken is well-coated and the skin begins to brown.
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4
Toss in the ginger slices, smashed garlic, star anise, cinnamon, and dried chilies. Sauté for 2 minutes until the aromatics release their fragrance.
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5
Deglaze the pan by pouring the Shaoxing rice wine around the edges of the wok, allowing the steam to carry the aroma into the meat.
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6
Add the light soy sauce and dark soy sauce, stirring well to ensure the chicken takes on an even, deep reddish-brown color.
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7
Pour in the chicken stock (or water) until the chicken is almost submerged. Bring the liquid to a rolling boil.
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8
Add the blanched chestnuts to the pot, nestling them between the chicken pieces.
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9
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 25-30 minutes. The chestnuts should become tender and 'mealy' in texture.
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10
Remove the lid and discard the large ginger pieces and cinnamon stick. Turn the heat back to high.
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11
Stir-fry continuously for 5-8 minutes to reduce the sauce. The liquid should thicken into a glossy, syrupy glaze that clings to the chicken.
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12
Toss in the scallion segments during the last minute of reduction for a pop of freshness.
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13
Transfer to a warm serving platter, ensuring all the rich sauce is scraped from the pot onto the dish.
💡 Chef's Tips
Use bone-in chicken thighs or a whole small fryer for the best flavor; the marrow enriches the sauce significantly. If using fresh chestnuts, score an 'X' on the shell and boil for 5 minutes to make peeling the inner fuzzy skin easier. Be careful not to burn the sugar in step 2; if it turns dark black, it will be bitter and you must start over. Adjust the number of dried chilies to your preference—Hunan cuisine is known for heat, but the chestnuts provide a lovely sweet counterpoint. For an even richer flavor, let the dish sit for 10 minutes before serving to allow the chestnuts to soak up more gravy.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of fluffy white jasmine rice to soak up the savory glaze. Pair with a side of stir-fried bok choy or garlicky water spinach to provide a crisp, green contrast. A light, floral Oolong tea helps cleanse the palate between the rich, savory bites. For an alcoholic pairing, a chilled off-dry Riesling cuts through the salt and spice beautifully. Finish the meal with sliced Asian pears to echo the natural sweetness of the chestnuts.