Braised chicken with dried chestnuts

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, .

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