Tender young chicken braised with sweet栗子 until meltingly soft. A comforting one-pot wonder that comes together in under an hour.
This quick weeknight favorite combines tender chicken with buttery roasted栗子 in a savory sauce. The pressure cooker does all the heavy lifting—just set it and forget it.
Rinse chicken pieces and pat dry. Toss with soy sauce and cornstarch until evenly coated, then drizzle with a little oil and mix again. Let sit while you prep the chestnuts.
Score an X on each chestnut. Boil for 2 minutes, then drain. While still hot, peel off the outer shell and inner skin. Cut any large ones in half.
Heat oil in a wide pot or pressure cooker insert over medium heat. Add ginger and garlic, stir until fragrant—about 30 seconds. Slide in the chicken and spread into a single layer.
Cook without moving for 2 minutes until golden underneath, then flip and cook another minute. Add the chestnuts and stir everything together.
Pour in enough boiling water to nearly cover the ingredients (about 1 cup). Lock the lid on, bring to high pressure, then reduce to low and cook 10 minutes. Let pressure release naturally.
Taste and adjust seasoning—add a pinch of salt if needed. The sauce should be glossy and coats the chicken beautifully. Serve hot over steamed rice.
A hearty, aromatic Xinjiang classic featuring tender chicken and soft potatoes braised in a savory, slightly spicy beer sauce. Named for the generous platter it's traditionally served on, this dish delivers bold flavors from dried chilies, Sichuan peppercorns, and star anise.
