Braised Chicken With Dried Chestnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1/2 | up to | |
| 1 | c | Dried chestnuts |
| 1 | Spring chicken | |
| 2 | up to | |
| 3 | T | Oil |
| 2 | c | Water |
| 2 | Fresh ginger root | |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
INSTRUCTIONS
Parboil dried clestnuts (see "Glossary of Chinese Ingredients"). With a cleaver, chop chicken, bones and all, in 2-inch sections. Heat oil in a heavy pan. Brown chicken sections quickly. Meanwhile bring water to a boil. 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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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 1283.5mg
Potassium: 160.4mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 3.2g