Cozy up with this one.
Serves 28 ounces peeled fresh chestnuts , or 3 ounces dried chestnuts, rehydrated 1 tsp. sugarPut the chicken in a medium saucepan and add enough water to cover the meat completely. Bring the water to a boil and parboil the chicken over medium heat for about 10 minutes, continuously skimming off any scum that forms on the surface. Drain the meat thoroughly.
Put the chicken, chestnuts, 1½ cups water, wine, both soy sauces, ginger, and sugar in a large clay pot or Dutch oven with a cover. Bring the liquid to a boil, then reduce the heat to low and gently simmer the chicken, covered, for 45 minutes or until the meat is tender when pierced with a knife. During that time, replenish the liquid as needed to prevent scorching.To rehydrate chestnuts, soak them in water for 1-2 hours, until completely rehydrated.
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