Home-styleMedium 45 min serves 4

Chestnut Chicken Braise

Name: Chestnut Chicken Braise
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: bone-in chicken thighs; roasted chestnuts (vacuum-packed, unsalted); light soy sauce; dark soy sauce; Shaoxing wine; ginger

栗子烧鸡 · lì zi shāo jī

家庭快手版 · Home version: Family version uses gentle browning and slow simmering—no wok hei required, just deep umami from chestnuts and dark soy. Restaurant versions often add MSG or pre-fry chicken for crispness.

My grandmother in Nanjing cooked this every winter solstice—she’d roast chestnuts over charcoal first, then braise them with free-range chicken from the Xuanwu Lake market. She said the chestnuts ‘hold the warmth of the earth’ while the chicken ‘carries the family’s strength’.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Comfort Food

Ingredients

bone-in chicken thighs带骨鸡腿肉🛒 local600 g
roasted chestnuts (vacuum-packed, unsalted)熟栗子（真空包装，无盐）🏮 asian300 g
light soy sauce生抽🏮 asian30 ml
dark soy sauce老抽🏮 asian15 ml
Shaoxing wine绍兴酒🏮 asian15 ml
ginger生姜🛒 local25 g

bone-in chicken thighs: Skin-on, cut into 4–5 cm pieces; bone adds richness

roasted chestnuts (vacuum-packed, unsalted): Substitute: peeled boiled chestnuts (fresh or frozen); avoid sweetened canned

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Rinse chicken pieces and pat dry. Heat 1 tbsp neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
擦干防溅油
🔍 Look for Medium-high 1 分钟 · 1 minute
Visual: 油面微 shimmer，无青烟Oil shimmers but no smoke
You know it's right when: 油面泛起细纹Oil surface ripples lightly
2Add chicken skin-side down; sear without moving until golden brown (4–5 min). Flip and sear second side 2 min. Remove and set aside.
定型再翻面
🔍 Look for Medium-high 4–5 分钟 · 4–5 minutes
Visual: 鸡皮呈深金黄色，边缘微卷Deep golden crust on skin, edges curl slightly
You know it's right when: 鸡肉轻松离锅Chicken releases easily from pan
3In same pot, add ginger slices and stir 30 seconds until fragrant. Pour in Shaoxing wine, light and dark soy sauces, and 300 ml water.
酒去腥，酱油上色
🔍 Look for Medium heat 30 秒 · 30 seconds
Visual: 液体边缘微冒小泡Liquid simmers gently at edges
You know it's right when: 升腾清香蒸汽Aromatic steam rises
4Return chicken to pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer 25 minutes.
小火慢炖才酥软
🔍 Look for Low heat 25 分钟 · 25 minutes
Visual: 汤面缓慢冒小泡Soft bubbles break surface slowly
You know it's right when: 轻压鸡肉即离骨Chicken meat pulls away from bone with light pressure
5Add chestnuts. Simmer uncovered 10 more minutes until sauce thickens to glossy coat. Adjust salt only if needed (soy is salty enough).
栗子后放防烂
🔍 Look for Medium-low 10 分钟 · 10 minutes
Visual: 酱汁挂勺、油亮有光泽Sauce coats back of spoon and glistens
You know it's right when: 酱汁减少约三分之一，均匀裹住栗子Sauce reduces by ~⅓ and clings to chestnuts

Tips

· Use vacuum-packed roasted chestnuts—they hold shape better than canned.
· If using fresh chestnuts, score & boil 15 min, then peel before adding.
· For deeper color, add ½ tsp caramelized sugar with the soy sauces.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine