Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Stewed Kidneys and Chestnuts

Unusual Ingredients

Stewed Kidneys and Chestnuts
Ingredients:
1 pair kidneys, their white tissues removed and discarded, then each cut into four pieces, hatch marks made on their smooth sides
teaspoon coarse salt
1 Tablespoon vegetable oil
4 slices fresh ginger, peeled
1 pound chestnuts, cooked and peeled
1 carrot, peeled and wedge cut
1 Tablespoons cornstarch
1 Tablespoon thin soy sauce
Preparation:
1. Mix kidneys with the salt, then rinse then thoroughly, and dry them with paper towels.
2. Heat oil in a wok or heavy fry pan, and fry the ginger for one minute, then add the chestnuts and the carrot pieces and half cup of water, and simmer for five minutes.
3. Add the kidneys and stir-fry for two minutes at most, and then mix cornstarch with the soy sauce and stir until thickened; next add the sugar and the rice wine, stir well, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720