| 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.
A Message from our Provider:
“There’s hope. There’s God.”