Braised Chicken with Chestnuts
Tender young chicken braised with sweet栗子 until meltingly soft. A comforting one-pot wonder that comes together in under an hour.
Story
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.
Ingredients
chicken pieces (thighs or drumsticks)
500g
fresh chestnuts
200g
light soy sauce
2 tablespoons
cornstarch
1 tablespoon
vegetable oil
2 tablespoons
ginger slices
4
garlic cloves
3, smashed
Instructions
1
Prep the chicken
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.
2
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.
3
Start the aromatics
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.
4
Brown the chicken
Cook without moving for 2 minutes until golden underneath, then flip and cook another minute. Add the chestnuts and stir everything together.
5
Pressure cook
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.
6
Finish and serve
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.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
