INGREDIENTS:

• 8 dried shiitake mushrooms
• 1.5 lbs bone-in chicken thighs
• 3 tablespoons light soy sauce
• 12 chestnuts
• 2 tablespoons oil
• 3 cloves garlic
• 2 pieces ginger
• 3 tablespoons Shaoxing wine
• 1 tablespoon dark soy sauce
• ½ teaspoon kosher salt
• 2 tablespoons rock sugar
• 1 star anise pod
• 3 green onions

INSTRUCTIONS:

1. Rehydrated mushrooms, ideally soaking overnight. Keep the soaking water for the sauce.
2. Cut chicken into bite-sized pieces. Put chicken and light soy sauce in a bowl and mix well.
3. Put oil in a pan over medium heat and add the chestnuts. Cook, stirring occasionally, until lightly browned. Transfer to a plate.
4. Add the green onion, garlic, ginger and soaked mushrooms. Cook until lightly browned. Transfer everything to the plate with the chestnuts.
5. Add the chicken pieces without overlapping and cook until both sides are lightly brown.
6. Pour 1½ cups water into the pan and scrape the browned bits. Add the ½ cup of the reserved mushroom soaking liquid.
7. Add the Shaoxing wine, dark soy sauce, kosher salt, rock sugar, star anise pod and Sichuan peppercorns, cooked chestnuts and aromatics.
8. The liquid should cover most of the chicken. If not, you can add a bit more water.
9. Bring to a low boil and cook uncovered for 25 minutes, stirring occasionally.
10. Once done, drizzle sesame oil and garnish with chopped green onions.