Jar-Braised Chicken with Walnuts
A signature Zhejiang specialty of chicken and walnuts braised in tomato sauce, richly fragrant and full-flavored.
Ingredients
Chicken breast (cleaned and cut into 20 pieces, rubbed with salt and marinated briefly)
1000 g
Walnut kernels (soaked in boiling water and peeled)
250 g
Onions (cleaned and cut into chunks)
125 g
Tomato paste
100 g
Granulated sugar
40 g
Fine salt
to taste
Instructions
1
Prepare the Ingredients
Rinse the chicken and cut it into 20 pieces, then rub with fine salt and marinate briefly. Soak the walnut kernels in boiling water and peel them. Clean the onions and cut them into chunks, then place them together with the walnuts into a meat grinder and grind finely for later use.
2
Braise
Combine the ground walnut-onion mixture with the tomato paste in a pot, add an appropriate amount of chicken broth, stir well, and bring to a boil. Add the chicken pieces, bring to a boil again, then simmer over low heat until the chicken is fully cooked. Season with fine salt and sugar to taste, transfer the mixture into a jar/can, and place it on the stove over low heat, cooking until it barely simmers.
