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Jerry Bridges
Braised Chicken with Dried Chestnuts
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CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
Chinese
Poultry
6
Servings
INGREDIENTS
1/2
-(up to)
1
c
Dried chestnuts
1
Spring chicken (up to)
3
tb
Oil
2
c
Water
2
sl
Fresh ginger root
2
tb
Soy sauce
2
tb
Sherry
1/2
ts
Salt
1/2
ts
Sugar
INSTRUCTIONS
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, http://www.erols.com/hosey.
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