Braised chicken with chestnuts (栗子焖鸡)
li zi men ji (栗子焖鸡)
Chicken slow-braised with sweet chestnuts, old ginger and shiitake until tender. A homely, warming main for the settling and rebuilding weeks.
Chicken and chestnuts is one of those homely braises that turns up on the family table well beyond confinement, but its warming ingredients and gentle richness make it a natural fit for the settling and rebuilding weeks.
Why this dish
Chestnuts are treated in the tradition as warming and strengthening for the spleen and kidneys, and here they turn soft and sweet as they drink up the sauce. Old ginger, shiitake and a little sesame oil keep the whole dish in the warming camp, while the chicken makes it a satisfying main rather than a side.
Building the braise
Brown the chicken and fry the ginger first to build flavour, then let everything simmer gently until the chicken is tender and the chestnuts are soft. Adding the chestnuts a little later keeps them whole rather than collapsing into the sauce.
For where a substantial braise fits, see how the 30 days are structured.
The recipe
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Serves
- 4 as part of a meal
Why this ingredient
Chestnut (栗子)
A sweet, starchy autumn nut that turns soft and floury when braised. Chinese food tradition treats chestnuts as warming and strengthening for the spleen and kidneys, which is why they appear in nourishing confinement braises. Vacuum-packed peeled chestnuts save the fiddly job of shelling and are ready to use.
Why this ingredient
Old ginger (老姜)
Old ginger warms the braise and balances the richness of the chicken. Frying it in sesame oil at the start is the traditional way to build a warming base for the dish.
Ingredients
- 600 g chicken pieces on the bone, cut small Thigh and drumstick stay moist over a braise; on the bone adds body to the sauce.
- 200 g peeled chestnuts Vacuum-packed cooked chestnuts are the easy route and work perfectly.
- 4 dried shiitake, soaked and halved For depth; keep the soaking water to add to the braise.
- 30 g old ginger, sliced A generous amount to warm the dish.
- 1 tablespoon black sesame oil For frying the ginger and browning the chicken.
- 1 tablespoon light soy, 1 teaspoon dark soy, splash of rice wine Light soy to season, a little dark soy for colour.
Method
- 1 Warm the black sesame oil in a heavy pot and fry the ginger until fragrant.
- 2 Add the chicken and brown the pieces lightly on all sides.
- 3 Add the shiitake, soy sauces and rice wine, then pour in enough water, or shiitake soaking water, to almost cover.
- 4 Bring to a simmer, cover and braise gently for about 25 minutes.
- 5 Add the chestnuts and braise for 15 minutes more, until the chicken is tender and the sauce has reduced.
Notes and substitutions
- Brown the chicken lightly before braising; it deepens the flavour of the finished sauce.
- Add the chestnuts partway through so they soften without falling apart.
- Use the shiitake soaking water in place of some of the added water for more depth.
Before you cook this
- Chestnuts are filling and starchy, so keep portions modest if digestion still feels delicate.
- A splash of rice wine is optional; leave it out if you prefer to avoid alcohol while breastfeeding.
Common questions
Do I have to use fresh chestnuts?
No. Vacuum-packed peeled chestnuts are already cooked and save a great deal of work; they braise beautifully. Fresh chestnuts need scoring, boiling and peeling first, which is worth it only if you enjoy the ritual.
Can I make this in advance?
Yes, and it is arguably better the next day, once the sauce has settled into the chicken and chestnuts. Cool it quickly, refrigerate, and reheat gently so the chestnuts stay whole.