Red-Cooked Chicken With Chestnuts
|Chicken||4 Pound (1 In Number)|
|Onion||1 Small, sliced|
|Mushrooms||4 , soaked|
|Ginger slice||1 , chopped|
|Chestnuts||20 , shelled and blanched|
|Cornstarch||1 Tablespoon, mixed with 3 cups hot water|
|Soy sauce||4 Tablespoon|
Remove the legs and wings from the chicken and chop into1 1/2 l1 /2 inch pieces.
Cut the chicken in half from the back with a cleaver, and chop each half again into six pieces, bone and all heat a pan with the oil and when it is hot, add the onion and saute till it becomes transparent.
Add the chicken pieces and brown well.
Cut the mushrooms in half and saute with the chicken.
Season with salt, sugar and ginger and stir once or twice.
Pour the thickening in slowly, stirring until it becomes smooth and thick.
Add the chestnuts and the water slowly.
Bring to a boil and cover.
Lower the heat and simmer for about 1 hour or until the chicken is tender.
Arrange chicken and chestnuts in a shallow bowl and pour the gravy over it.