| 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.
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