Braised Free-Range Chicken with Chestnuts

Main Ingredients

• Free-range chicken 1 whole
• Chestnuts 500g
• Fresh ginger 5-6 slices
• Spring onion 1 section
• Cooking wine 2 tbsp
• Salt to taste
• Cooking oil as needed
• Ground white pepper a pinch

Steps

1. Chestnuts: Wash and score a cross on the shell of each chestnut. Bring water to a boil, add chestnuts, and cook for 2-3 minutes until the shells split. Remove and peel while hot (the inner skin is difficult to remove once cooled). Pre-shelled chestnuts can also be used. Chicken: Clean and cut the chicken into 4-5cm pieces. Place in cold water with ginger slices and cooking wine, bring to a boil, and blanch for 2-3 minutes, skimming off foam. Remove, rinse with warm water, and drain.

   

2. Heat a wok over medium heat with cooking oil (rapeseed or tea seed oil recommended). Add ginger slices and sauté until fragrant. Add the blanched chicken pieces and stir-fry for about 3-5 minutes until the surface turns slightly golden and aromatic. Add a splash of cooking wine along the edge of the wok to remove any gamey odor.

   

3. Transfer the stir-fried chicken to a clay pot (sand pot) (recommended for best heat retention). Add enough boiling water to fully cover the chicken (add all water at once; do not add more during cooking). Bring to a boil over high heat, then reduce to low heat and simmer for about 1 hour.

   

4. After 1 hour, when the chicken is tender, add the prepared chestnuts. Continue simmering over low heat for another 30-40 minutes until the chestnuts are soft and the chicken is falling off the bone.

   

5. Add salt to taste 10-15 minutes before serving (do not add salt too early, as it will make the meat tough). Sprinkle with a pinch of ground white pepper if desired. Turn off the heat and let it rest, covered, for 5 minutes to allow the flavors to meld. Serve hot.

   

TCM Notes

Chestnuts: Warm in nature, sweet in taste, acts on the Spleen, Stomach, and Kidney meridians. Rich in starch, protein, vitamins B₁, B₂, C, unsaturated fatty acids, and minerals including calcium, phosphorus, iron, potassium, magnesium, and zinc. Known to supplement qi, strengthen the spleen, tonify the kidneys, and invigorate blood. Effective for kidney deficiency-related symptoms such as sore lower back and knees, osteoporosis, and frequent urination. Dietary fiber promotes intestinal motility. Free-range chicken: Warm in nature, sweet in taste, acts on the Spleen and Stomach meridians. Rich in high-quality protein, amino acids, B vitamins, potassium, and calcium. Known to warm the middle, supplement qi, nourish essence and marrow, strengthen muscles and bones, and invigorate blood. Beneficial for post-illness weakness, chronic deficiency, emaciation, edema, and postpartum recovery. High-quality protein helps boost immunity. Together, they achieve the synergistic effects of strengthening the spleen and stomach, tonifying the kidneys, warming the middle, and nourishing yin.

Suitable for：Those with spleen-kidney deficiency: Sore lower back and knees, osteoporosis, frequent urination Those with weak spleen and stomach: Poor appetite, indigestion, diarrhea Those recovering from illness or chronic weakness Postpartum women needing nourishment Middle-aged and elderly individuals: For strengthening bones and tonifying kidneys General population: For autumn nourishment and overall wellness

Not suitable for：Those with Damp-Heat constitution – this dish is highly nourishing and may worsen symptoms Those with food stagnation, poor digestion, or abdominal distension – chestnuts may cause bloating and constipation Those with Yin deficiency and Fire excess – use with caution Diabetic patients – chestnuts are high in starch Those with colds, fever, or excess pathogenic conditions – chicken's warm nature may trap pathogens Those with loose stools – use with caution Infants and young children – consume sparingly; rich foods may burden immature digestion Those allergic to chicken or chestnuts – strictly avoid