Red-simmered fresh ham and chestnuts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3-lb fresh ham | |
| 2 | Scallion stalks | |
| 2 | Cloves garlic | |
| 3 | tablespoons | Brown sugar |
| 2 | tablespoons | Sherry |
| ¼ | cup | Soy sauce |
| 2 | cups | Water |
| 1 | pounds | Chestnuts |
Directions
1. Trim off ham fat and place meat in a heavy pan. Cut scallion stalks in two; crush garlic and add along with sugar, sherry, sov sauce and water.
2. Bring slowly to a boil, then simmer, covered, 1-½ hours, turning ham at half-hour intervals.
3. Meanwhile, shell and blanch chestnuts (see HOW-TO SECTION). Add to ham and simmer, covered, 1 hour more, turning meat twice for even coloring.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .