Peace and Safety In All Seasons

• 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
• 1/2 cup dry sherry
• 2 tablespoons brown sugar
• 1/4 teaspoon salt, plus additional to taste
• 1 1/4 cups water
• 1 whole star anise
• Freshly ground black pepper to taste

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

chestnuts, vegetable oil, ginger, scallions, chicken, soy sauce, sherry, brown sugar, salt, water, star anise, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7155 (may not work)