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chicken broth soy sauce Shaoxing wine fresh ginger honey scallions garlic cinnamon sticks anise pods chestnuts
Viewed: 11 - Published at: 3 years agoIngredients
- 2 cups reduced-sodium, fat-free chicken broth
- 3/4 cup soy sauce (regular or reduced sodium)
- 3/4 cup Shaoxing wine or dry sherry
- 2/3 cup julienned peeled fresh ginger (see Notes)
- 1 1/2 tablespoons honey
- 12 medium scallions, cut into 2-inch pieces
- 4 medium garlic cloves, sliced into thin slivers
- Four 4-inch cinnamon sticks
- 2 or 3 star anise pods
- One 4 1/2-to 5-pound bone-in fresh ham, rind removed
- 4 cups jarred roasted chestnuts
Method
- Stir the broth, soy sauce, Shaoxing wine, ginger, honey, scallions, garlic, cinnamon sticks, and star anise pods in a large saucepan-large enough to accommodate the ham and still be covered tightly, but not so large that the ham sits too far out of the liquid, which should come about a third of the way up the meat.
- Set the ham into the broth mixture, then bring it all to a low simmer over medium-high heat.
- Cover, reduce the heat to low, and simmer slowly for 2 1/2 hours, turning the ham in the liquid about every 30 minutes.
- During the first hour, skim off any foam or impurities that might scum the broths surface.
- Skim the sauce one more time; then toss in the chestnuts, cover, and continue simmering slowly until the ham is meltingly tender, 1 to 1 1/2 hours more, turning the ham every so often so the meat stays moist.
- An instant-read meat thermometer inserted into the thickest part of the ham without touching bone should register 170F.
- Transfer the ham to a cutting board and let it stand at room temperature for 15 minutes.
- Discard the cinnamon sticks and the star anise pods.
- (Some pods may have broken apart, so youll have to go fishing.)
- Cut the ham into thin slices, then serve in bowls with the broth and vegetables spooned over the slices, about like a soup with ham slices in it.
