Name: Braised Chestnut Chicken
Ingredients: 6 Dried black mushroons; 30 Chestnuts; 2 lb Chicken legs; 2 Or; 3 Sets chicken giblets; 2 sl Fresh ginger root (up to); 3 tb Oil; 2 c Water; 3 tb Soy sauce; 2 tb Sherry; 1/2 ts Salt

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	8	Servings

INGREDIENTS

6		Dried black mushroons
30		Chestnuts
2	lb	Chicken legs
2		Or
3		Sets chicken giblets
2	sl	Fresh ginger root (up to)
3	tb	Oil
2	c	Water
3	tb	Soy sauce
2	tb	Sherry
1/2	ts	Salt

INSTRUCTIONS

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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”