Home-style dish series: Braised Chicken with Chestnuts

I bought a bag of chestnuts from the supermarket, put them in a pot of cold water and boiled them for 10 minutes. Then I took them out, drained them, and set them aside.

I used some lard to fry the boiled chestnuts until golden brown, then removed them. I reserved the oil to stir-fry the chicken.

The chicken was blanched and then removed because the skin is considered fatty; feel free to use it as you like.

Prepare garlic and ginger.

Chop the scallions.

Prepare Sichuan peppercorns and star anise.

Using the oil from frying chestnuts, stir-fry the chicken until the chicken fat is rendered. Add scallions, ginger, garlic, light soy sauce, and dark soy sauce. Add a packet of braising liquid, then add boiling water to cover the chicken and four rock sugar cubes. Let it stew.

The chicken was cooked in 20 minutes. Reduce the broth, and the braised chicken with chestnuts is ready to serve.

The braising sauce I used was something I bought on a whim, but it turned out to be quite delicious.