Shandong Braised Chicken with Chestnuts (Li Zi Shao Ji)
Shandong Province
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Shandong Province
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Description
A classical Shandong autumn braise combining bone-in chicken with fresh chestnuts. The chestnuts are scored, blanched, and peeled before joining the chicken in a light soy and Shaoxing wine braise. As they cook together, chestnuts absorb the chicken-enriched braise while contributing their starchy, slightly sweet creaminess to the sauce. A hallmark of lu cai (Shandong cuisine) seasonal cooking.
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The Thread
—French poulet aux marrons — chicken with chestnuts
—Turkish chestnuts with meat dishes
—Korean juk — chicken rice porridge with chestnuts
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Flavour Context
Savoury, slightly sweet from chestnuts; warm spice from star anise; rich chicken flavour; dark sauce with earthy nuttiness
Pillars V — VII
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