Ingredients
1 whole fat hen (about 1500 g / 3.3 lbs), 200 g chestnuts, 10 g almonds, 20 g walnut kernels, 5 red dates (jujubes), broth as needed.
Seasonings
75 g (about 5 1/2 tbsp) lard, 26 g (about 2 tbsp) sesame oil, 10 g each ginger shreds, scallion, garlic, and Shaoxing wine, 5 g (about 1 tsp) MSG, 3 g (about 1/2 tsp) salt, 25 g (about 1 2/3 tbsp) each soy sauce, sesame paste, and sugar, 15 g (about 2 tbsp) water starch.
Instructions
1. Use a knife to cut the chestnuts in half, then boil them in a pot of water until the shells and skins can be easily peeled off; remove, shell, and skin them. Scald the almonds and walnuts in a bowl with boiling water, peel off the skins, then drain well.
2. Place the walnut kernels and almonds into a wok with oil heated to about 40% hot (medium-low heat), fry them while turning with a slotted spoon until golden brown, then remove and spread them out on a plate to cool until crispy, and crush them into a fine powder with a rolling pin; slaughter the chicken, remove the feathers and internal organs, wash it clean, and chop it into 3 cm (about 1.2-inch) pieces.
3. Heat a wok over high heat, add 25 g (about 2 tablespoons) of lard and heat until it reaches 60% hot. Add the chicken pieces and stir-fry until the skin turns golden. Immediately add cooking wine, shredded ginger, sugar, and soy sauce, and stir-fry until the chicken is well colored. Then add broth, red dates, and walnut halves, bring to a boil, then reduce to a low simmer and braise for 1 hour. Add the chestnuts and braise for another 15 minutes. When the chicken is tender and falling apart, turn the heat back to high and let the sauce reduce to a thick glaze. Using a slotted spoon, remove the chicken pieces and arrange them neatly in a bowl, skin side down. Cover the chicken with the chestnuts, then invert the bowl onto a serving plate to unmold.
4. Place the pot with the braising liquid over high heat and bring to a boil, stir in the sesame paste until well combined, then add a moderate amount of water and cornstarch slurry to create a thin sauce, stir in 50 g (about 3 1/2 tablespoons) of lard and sesame oil, pour the sauce over the chicken pieces, and sprinkle with almond powder before serving. This dish features tender, savory chicken with soft, sticky chestnuts and dates, and is known to warm the middle, boost qi, and nourish essence and marrow.