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Stewed Kidneys and Chestnuts
|Stewed Kidneys and Chestnuts|
1 pair kidneys, their white tissues removed and discarded, then each cut into four pieces, hatch marks made on their smooth sides
½ 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
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.