Ingredients for Braised Chicken with Smoked Ham, Chestnuts, and Ginger

• 650ml water

• 12 dried Chinese black mushrooms

• 1/2 teskedar vitpeppar

• 2 teaspoons kosher salt, divided

• 1 tablespoon soy sauce

• 2 teskedar socker

• 240ml sliced peeled ginger

• 60ml Shaoxing wine or dry Oloroso Sherry

• 60ml dry white wine

• 2 small chickens (2 1/2 to 1.4kg ), each cut into 6 pieces (legs, thighs, and breasts without backbones)

• 650ml water

• 2 tablespoons corn oil

• 1 tablespoon plus 2 teaspoons kosher salt, divided

• 40g finely julienned peeled ginger

• 120ml dry white wine

• 180ml Shaoxing wine or dry Oloroso Sherry

• 180ml dry Oloroso Sherry

• 600ml reduced-sodium chicken broth

• 350ml plus 2 tablespoons cold water, divided

• 3 1/2 teaspoons sugar

• 2 matskedar sojasås

• 1 teaspoon white pepper

• 2 tablespoons cornflour

• 7 to 230g bottled roasted chestnuts

• 110g thinly sliced country ham or speck

• Accompaniment: steamed jasmine rice

Bring water to a simmer in a small saucepan, then stir in mushrooms and simmer 10 minutes. Cool to room temperature, then strain through a sieve into a large bowl. Discard stems, then chill mushroom caps, covered, until ready to braise chicken. Stir remaining marinade ingredients into mushroom liquid, then add chicken and marinate, chilled, stirring occasionally, 1 day.

Remove chicken from marinade and pat dry (discard marinade).

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Just before browning each batch of chicken, sprinkle with 1 teaspoon kosher salt. Brown, skin side down first, about 3 minutes per side. Transfer to a plate.

Pour off all but 1 tablespoon oil from skillet, then reduce heat to medium-low and sauté ginger, stirring, 1 minute (do not brown). Add white wine and Shaoxing and boil until reduced by three fourths, about 5 minutes. Add broth, 350ml water, sugar, soy sauce, white pepper, and remaining 2 teaspoons kosher salt and bring to a simmer.

Combine cornflour and remaining 2 tablespoons cold water and whisk into sauce, then boil 1 minute.

Transfer chicken, skin side up, to a 6-to 8-quart heavy pot (place white meat on top). Add sauce, chestnuts, and reserved mushroom caps. Gently simmer, covered, until chicken is just cooked through, 15 to 25 minutes.

Cut breasts in half and return to pot. Add ham. Gently simmer 3 minutes more.

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