Although I dislike cold weather, I love winter food - game meats, slow-cooked casseroles, braised dishes and rich, warm desserts. These two Chinese dishes are perfect to serve at this time of year.
Chicken with chestnuts (pictured)
This is one of my favourite winter dishes; it's hearty and rib-sticking (because of the chestnuts), and the sauce is delicious with steamed rice. I've tried making this with dried chestnuts, fresh chestnuts that I roasted myself and chestnuts purchased from a roasted chestnut vendor. While all versions were good, the street-bought chestnuts were more convenient, and the way they were cooked (stirred in a wok with charcoal and sugar) adds a pleasant, smoky flavour.
Chestnuts are easiest to peel when they're hot; when they cool, the shell and papery skin stick maddeningly to the flesh. I warm them a few at a time in the microwave - be careful that you don't heat them too much or they'll explode; they need only about 15 seconds. You can also warm them in the oven.
This recipe makes a lot, but the leftovers reheat well. To make less, just halve the ingredients.
3kg chicken wings (drumettes and middle joint only), separated between the joints