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Chicken Wings and Chestnuts


Chicken Wings and Chestnuts
1 pound chestnuts, boiled for ten minutes, then peeled
1 pound chicken wings, tips discarded, then each one chopped into four pieces
1/4 cup chestnut flour
2 Tablespoons all-purpose flour
1 Tablespoons Shaoxing wine
1 Tablespoons cornstarch
2 Tablespoons vegetable oil
3 slices fresh ginger, peeled and minced
10 dried Chinese black mushrooms, soaked, stems discarded, the each one cut in half
2 Tablespoons oyster sauce
1 Tablespoon dark soy sauce
1. Put chestnuts and chicken wing pieces in a large bowl. Add chestnut flour and all-purpose flour and mix well. Set aside for half an hour until the flours are no longer dry. 2. Then add the wine and the cornstarch and stir well.
3. Heat wok of fry pan, add the oil, and after half minute, add the ginger and the chestnut and chicken pieces, and stir-fry for two minutes. Then add the mushrooms, and stir-fry another minute. Add two cups of boiled water, and the oyster and soy sauces. Simmer just below the boiling point for forty minutes; and do add water, half cup at a time if the sauce boils dry. Then transfer everything to a pre-heated casserole and serve.

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