Serves: 8
Total Calories: 159
1. Soak dried mushrooms. Shell chestnuts (see HOW-TO, _Chestnuts: To shell) 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Chestnut Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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