Recipe - Braised Chestnut Chicken

6 Dried black mushroons
30 Chestnuts
2 pound Chicken legs
2 Or
3 Sets chicken giblets
2 sl Fresh ginger root
2 (up to)
3 tablespoon Oil
2 cup Water
3 tablespoon Soy sauce
2 tablespoon Sherry
One half teaspoon Salt

1. Soak dried mushrooms. Shell chestnuts (see "Howto Section"); then cut
in half.

2. With a cleaver, chop chicken legs, bones and all, in 2inch sections.
Chop giblets in 2inch 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; stirfry 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 1One half 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.