| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
3-lb fresh ham |
| 2 |
|
Scallion stalks |
| 2 |
|
Cloves garlic |
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Sherry |
| 1/4 |
c |
Soy sauce |
| 2 |
c |
Water |
| 1 |
lb |
Chestnuts |
INSTRUCTIONS
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, 1-1/2 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, http://www.erols.com/hosey.
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