-
1
Score each chestnut with a deep X through the flat side. Drop into boiling water and blanch for 8–10 minutes. Drain and, while still hot, peel away both the hard outer hull and the papery inner skin entirely — the inner skin is bitter and must not remain. The peeled chestnut should be cream-coloured and intact.
-
2
Heat the oil in a wok or heavy braising pot over high heat until shimmering. Add the chicken pieces in a single layer, in batches if necessary, and brown hard on all sides without moving them prematurely. Shandong braised dishes are defined by this depth of colour; the pieces should be a rich, dark gold before the heat is reduced.
-
3
Return all chicken to the pot. Add the Shaoxing wine, light soy sauce, dark soy sauce, and star anise. Pour in enough water or stock to come two-thirds up the chicken. Bring to a vigorous boil, then reduce to a steady simmer, cover, and braise for 20 minutes.
-
4
This is where the dish is decided. Add the peeled chestnuts to the pot after the first 20 minutes of braising — no earlier. They require 20–25 minutes alongside the chicken, enough time to absorb the enriched braise and turn creamy at the centre without disintegrating and losing their form. Taste the braising liquid for seasoning at this point.
-
5
Remove the lid and raise the heat for the final 5 minutes. Reduce the sauce to a consistency that coats the back of a spoon and clings to both chicken and chestnuts. The surface should show a lacquered, dark gloss.