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Stewed Chicken With Chestnuts

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  Dry sherry 1 Tablespoon
  Sugar 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
  Water 450 Milliliter
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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