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Stay Young Forever

by: Chung-man Mak

Hong Kong China: Hai Bin Book Company 2008, Hardbound
ISBN: 978-988-202-546-2

Reviewed by: Jacqueline M. Newman
Spring Volume: 2009 Issue: 16(1) page(s): 21

The author, a popular radio and television broadcaster, is also an herbal and Qi Gong expert. He discusses signs of getting old, provides eating tips for anti-aging, and gives recipes in a dozen categories from invigorating the brain to working and resting at regular times. Two are to prevent and cure osteoporosis, a dozen to do likewise for cancer, eight to improve the sex life of the elderly, and many others for various other items including tips for longevity. Every chapter has detailed information about the topic and foods suggested for it. Each recipe has a full-page color photograph of the completed dish and simple instructions to prepare it. The rear cover reminds: "The sooner you start this, the bigger chance you can succeed" suggesting a recipe from the Tips for Longevity section.
Chestnut and Chicken Pot
1 pound chestnuts
1/2 young chicken, cut into two-inch pieces
1 teaspoon salt
1 teaspoon cornstarch
1/2 cup vegetable oil
2 Tablespoons peeled minced fresh ginger
1/4 cup Shaoxing wine
1 teaspoon thin soy sauce
1/2 teaspoon granulated sugar
1. Cut an 'X' in the flat side of the chestnuts, then boil them for fifteen minutes. Remove a few at a time, and peel them removing shell and inner skin.
2. Mix chicken with salt and cornstarch and set aside for one hour.
3. Heat vegetable oil and blanch chicken pieces, drain well and set aside. Reserve one tablespoon of the oil. Strain the rest, and set it aside for another use.
4. Heat reserved oil, and stir-fry the ginger for one minute. Add the chicken and the wine, and stir-fry for five minutes. Put it in a heat-proof casserole or small pot, add the chestnuts, soy sauce, and the sugar, and half cup of water. Cover and stew for twenty minutes or until chicken is cooked. Thicken with additional cornstarch and water, if desired.

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