Braised Chestnut Chicken
Keys: Poultry Nuts Chinese China Asian Oriental
Yield: 8 Servings
Ingredients:
6 x Dried black mushroons
30 x Chestnuts
2 lb Chicken legs
2 x Or
3 x Sets chicken giblets
2 slc Fresh ginger root
2 x -(up to)
3 tbl Oil
2 cup Water
3 tbl Soy sauce
2 tbl Sherry
1/2 tsp Salt
Method:
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 1-1/2
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.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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