Stewed Chicken With Chestnuts
|Dry sherry||1 Tablespoon|
|Chicken||1 Kilogram, boned and cut into 4 centimeter pieces|
|Ginger root slices||2 , peeled and chopped (Fresh)|
|Sunflower oil||2 Tablespoon|
|Spring onions||4 , chopped|
|Chestnuts||450 Gram, peeled and skinned|
|Light soy sauce||6 Tablespoon|
To peel chestnuts, first remove a thin strip from one side.
Place in a pan of cold water, bring to the boil and boil for 1 minute.
Remove from the heat.
Work with 2 or 3 at a time, leaving the remainder in the hot water.
Peel off the shells and then the thin inner skins.
Mix together the soy sauce and wine or sherry in a dish and add the chicken.
Leave to marinate for 15 minutes, turning from time to time.
Heat the oil in a large pan.
Add the chicken mixture, ginger and half of the spring onions; stir-fry until the chicken is golden.
Add the chestnuts, water and sugar.
Bring to the boil, cover and simmer for 40 minutes or until tender.
Serve hot, garnished with the remaining spring onions.