Braised Chicken, Chestnuts and Hua Diao
Experience the fusion of locally sourced, free-range chicken elevated with the buttery sweetness of chestnuts and the rich depth of 8-year-old Hua Diao wine. This dish is crafted by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Quails Gate Chardonnay or Tinhorn Creek Pinot Gris 2022.Ingredients
Serves 4 to 6
1 whole chicken (about 3½ lbs/1.6 kg), cut into pieces
4 to 5 slices fresh ginger
2 green onions
1 tbsp (15 ml) neutral-flavoured oil
1½ cups (375 ml) aged Hua Diao cooking wine (preferably 8 or 15 years old)
3 to 4 pieces rock sugar
1½ tsp (7.5 g) salt
1 cup (250 ml) chestnuts
cilantro, for garnish
Instructions
- Rinse and dry chicken, ginger and green onions.
- Cut green onions into 1-in (2.5 cm) sections.
- Heat a clay pot on high until piping hot. Add oil and ginger slices and fry until fragrant, about 3 minutes.
- Add chicken, Hua Diao, green onions, rock sugar and salt. Fill clay pot with water until everything is covered and simmer on medium heat for 10 minutes.
- Stir chicken and flip bottom pieces to top to ensure heat is distributed evenly. Add chestnuts and stew for 8 more minutes, or until chicken reaches an internal temperature of 165 F (74 C). Garnish with cilantro. Serve immediately.