Peace and Safety In All Seasons

Ingredients

• 1 cup whole chestnuts, either dried or blanched and frozen
• 2 tablespoons vegetable oil
• 1 1-inch piece of fresh ginger, peeled and cut into thin discs
• 2 scallions, each cut into 4 pieces
• 1 3 1/2- to 4-pound chicken, cut into 10 pieces
• 5 tablespoons dark soy sauce
• ½ cup dry sherry
• 2 tablespoons brown sugar
• ¼ teaspoon salt, plus additional to taste
• 1 ¼ cups water
• 1 whole star anise
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1108 calories; 71 grams fat; 18 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 15 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 81 grams protein; 318 milligrams cholesterol; 1550 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings as a main course, six as a banquet course

Preparation

1. If using dried chestnuts, soften for 4 hours in warm water and then simmer until tender, about 10 minutes. Drain, cool and set aside. If using frozen, blanch for 3 minutes, drain, cool and set aside.
2. In a wok or heavy-bottomed casserole, warm the oil over high heat. When sizzling, add the ginger and scallions and cook for 2 minutes. Add the chicken and stir to make sure that each piece is cooked until consistently golden.
3. Add the soy sauce, the sherry, the sugar, and the salt and toss chicken pieces to coat evenly, for 2 minutes. Add the water, the star anise and the softened chestnuts. Reduce the heat to low and simmer for 40 minutes, stirring occasionally. Taste, adjust seasoning with salt and black pepper and serve immediately.

5 hours 15 minutes