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. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.