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Braised Quail with Chestnuts


Braised Quail with Chestnuts
4 quails, each one cut in quarters
1 Tablespoon thin soy sauce
1 cup vegetable oil
1/2 pound fully cooked fresh or dried chestnuts
1/4 cup rice wine
1 cup chicken broth
1 Tablespoon granulated sugar
3 shallots, peeled and minced
1 Tablespoon minced fresh ginger
2 Tablespoons cornstarch mixed with three tablespoons cold water
1. Put quail quarters in a bowl, toss with the soy sauce, and let them remain there for half an hour.
2. Heat oil in a wok or a deep pot, and fry the pieces of qual, stirring them all the time, for three minutes, then remove the birds.
3. Add chestnuts to the oil, and deep-fry them stirring continuously for five minutes, then drain them and set aside. Discard the oil or set it aside for another use.
4. In a ceramic casserole, add the fried drained quail pieces and the chestnuts, rice wine, chicken broth, sugar, shallots, and ginger. Bring to the boil, then reduce the heat and cover the casserole. Simmer for twenty minutes, then return the contents to the boil and add the cornstarch mixture and stir until thickened. Serve in a deep bowl.

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