Chinese Braised Chicken with Chestnuts

• Meat

  • 2 1/2 lbs Chicken

• Produce

  • 5 slices Ginger
  • 2 Scallions
  • 1 cup Shitake mushroom soaking liquid
  • 8 Shitake mushrooms

• Condiments

  • 4 tbsp Gluten free soy sauce
  • 2 tbsp Honey

• Baking & Spices

  • 1 Star anise

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Chestnuts, fresh

• Beer, Wine & Liquor

  • 1/4 cup Sherry, dry

Found on jeanetteshealthyliving.com

Description

Ingredients

• 2½ pounds chicken parts (I used chicken thighs on the bone)
• 4 tablespoons gluten-free soy sauce, divided
• 1½ tablespoons olive oil
• 2-3 scallions, cut into 2 inch lengths
• 5 slices ginger, the size of quarters, peeled
• 1 cup fresh chestnuts (or defrosted frozen ones)
• 8 shitake mushrooms, rehydrated in water (reserve soaking liquid), stems removed, halved
• ¼ cup dry sherry
• 2 tablespoons honey
• 1 star anise
• 1 cup shitake mushroom soaking liquid

Directions

• Chop chicken parts into small pieces if you like (1½ pieces). Marinate chicken with 2 tablespoons soy sauce and let sit for 10-15 minutes.
• Heat oil in a large pan and add scallions and ginger; saute a few minutes until fragrant. Place chicken pieces in pan in a single layer. Brown on one side, then turn over all the pieces and brown the other side. Add remaining 2 tablespoons soy sauce, sherry, honey, star anise, rehydrated shitake mushrooms, and shitake mushroom soaking liquid. Mix sauce and chicken well. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes, covered. Add chestnuts and toss gently. Cover and simmer another 15-20 minutes, until chicken is tender.