Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | -(up to) |
| 1 cup | Dried chestnuts |
| 1 \N | Spring chicken (up to) |
| 3 tablespoons | Oil |
| 2 cups | Water |
| 2 slices | Fresh ginger root |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Sherry |
| ½ teaspoon | Salt |
| ½ teaspoon | Sugar |
1. Parboil dried clestnuts (see "Glossary of Chinese Ingredients").
2. With a cleaver, chop chicken, bones and all, in 2-inch sections.
3. Heat oil in a heavy pan. Brown chicken sections quickly. Meanwhile bring water to a boil.
4. Mince ginger root; then combine with soy sauce, sherry, salt and sugar.
Stir into pan with chickcn. Add chestnuts and water; then simmer, covered, until done (about 45 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .