braised chestnut chicken

Categories
Poultry
Yield
8 Servings
MeasureIngredient
Dried black mushroons
30  Chestnuts
2 pounds Chicken legs
Or
Sets chicken giblets
2 slices Fresh ginger root (up to)
3 tablespoons Oil
2 cups Water
3 tablespoons Soy sauce
2 tablespoons Sherry
½ teaspoon Salt

1. Soak dried mushrooms. Shell chestnuts (see "How-to Section"); then cut in half.

2. With a cleaver, chop chicken legs, bones and all, in 2-inch sections.

Chop giblets in 2-inch sections. Slice ginger root and soaked mushrooms.

3. Heat oil in a heavy pan. Quickly brown chicken and giblet sections. Add ginger root and mushrooms; stir-fry about 1 minute.

4. Meanwhile heat, but do not boil, water; then stir in soy sauce, sherry and salt. Pour over chicken and bring to a boil. Then simmer, covered, 30 to 35 minutes.

5. Add chestnuts and simmer, covered, 15 minutes more.

NOTE: This dish is often served at holiday feasts and elaborate dinners.

VARIATION: Brown chicken as in step 3; then sprinkle with 1-½ tablespoons soy sauce, 2 tablespoons sherry and 3 tablespoons cold water. Stir in to heat. Add the salt and ginger root and simmer, covered, 30 minutes without additional water. Then pick up step 5.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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