Li Zi Ji

Ingredients

Instructions

1. 1

   Prepare all ingredients before heating the wok: chop the chicken into large bite-size bone-in pieces if needed, slice the ginger, cut the spring onions into sections, and keep the chestnuts ready. Having everything measured is important because the sugar and soy sauce cook quickly once added.

2. 2

   Heat a wok or wide heavy pan over medium-high heat until hot, then add the neutral oil. Add the chicken pieces in a single layer and sear for 4-5 minutes, turning once or twice, until the skin and edges take on light golden color. Do not aim to cook through at this stage; browning builds the base flavor for the braise.

3. 3

   Add the ginger, spring onion sections, and star anise. Stir-fry for about 30 seconds until fragrant, then splash in the Shaoxing rice wine around the edge of the wok to deglaze. Let the alcohol smell cook off for about 20 seconds.

4. 4

   Add the rock sugar, light soy sauce, and dark soy sauce. Stir well so the sugar starts dissolving and the chicken is evenly coated. The dark soy gives color while the light soy provides most of the seasoning.

5. 5

   Pour in the hot water or light chicken stock, bring to a boil, then reduce to a steady medium simmer. Cover and braise for 15 minutes, stirring once halfway through, until the chicken is nearly cooked and tender.

6. 6

   Add the chestnuts, fine salt, and white pepper. Simmer uncovered for 8-10 minutes, stirring gently so the chestnuts do not break up, until the chicken is fully cooked, the chestnuts are heated through and infused, and the sauce has reduced to a glossy coating consistency. If the sauce reduces too fast, add a small splash of hot water.

7. 7

   Turn off the heat and drizzle in the sesame oil. Remove the star anise if desired for a cleaner presentation. Let the dish stand for 2 minutes so the sauce settles and clings to the chicken.

8. 8

   Transfer to a warm serving bowl, spoon over the sauce, and scatter with the sliced spring onion greens. Serve hot, ideally with plain steamed rice to catch the braising juices.

Nutrition per serving

Notes

• •Using pre-cooked, peeled chestnuts keeps the dish within 45 minutes; raw chestnuts would require extra peeling and simmering time.
• •A mix of light and dark soy sauce is traditional: light soy seasons, dark soy deepens the mahogany color.
• •Bone-in chicken gives a more authentic, richer braising liquid than boneless meat.
• •If you want a thicker sauce, raise the heat for the final 1-2 minutes and toss constantly rather than adding starch.

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