Name: Braised Chicken With Smoked Ham, Chestnuts, and Ginger
Cook time: 1 hr
Total time: 1 1/2 hr
Yield: Makes 8 servings
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

Photo by John Kernick

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.

Cooks notes:

Braised chicken can be made 1 day ahead and chilled (covered once cool). Reheat before serving.

Recipe notes

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