Braised chestnut chicken
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Braised chestnut chicken
  Chicken    Poultry    Chestnuts  
Last updated 6/12/2012 1:09:58 AM. Recipe ID 37072. Report a problem with this recipe.
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      Title: Braised chestnut chicken
 Categories: Poultry
      Yield: 8 Servings
      6    Dried black mushroons
     30    Chestnuts
      2 lb Chicken legs
      2    Or
      3    Sets chicken giblets
      2 sl Fresh ginger root
      2    -(up to)
      3 tb Oil
      2 c  Water
      3 tb Soy sauce
      2 tb Sherry
    1/2 ts Salt
  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 , ISBN 0-517-65870-4.

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Recipe ID 37072 (Apr 03, 2005)

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