Hearty Chicken with Chestnuts and Mushrooms

Method

Score chestnuts and place in boiling water for 5 minutes till tender. Peel to remove both skin and fine inner pellicle as soon as they’re cool enough to handle. They’ll peel better warm. Cut chestnuts in half and reserve. Soak dried mushrooms in a hot water for 30 minutes. Drain, remove stem, cut each mushroom in half and reserve. Heat oil in a large, heavy pot. When it begins to smoke add ginger and onion. Stir for 15 seconds, then add chicken thighs and drumsticks. Keep turning chicken until skin is golden, ensuring onions and ginger don’t burn. Add soy sauce, half the sherry, sugar and salt. Stir well to completely coloured the chicken. Add star anise, pepper and water, stir well. Cover, reduce heat and simmer for 15 minutes, occasionally turning the chicken. Mix in remaining sherry, chestnuts and mushrooms, cover and simmer gently for another 15 minutes. Remove from heat and let rest for 10 minutes then serve with steamed rice.