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Chestnut and Chicken Pot


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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