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Braised Chicken with Chestnuts II


Braised Chicken with Chestnuts II
1 cup chestnuts, a slit cut on the flat side, then simmered for twenty minutes. Peel when still hot, that is as hot as can be handled; use chestnuts from a pouch of pre-cooked ones.
6 large dried Chinese black mushrooms, soaked in one cup of warm water for fifteen minutes, stems discarded, mushrooms cut into quarters, water reserved
3 Tablespoons vegetable oil
1 scallion, minced
2 slices fresh ginger, minced
4 chicken thighs, cut into two-inch pieces
3 Tablespoons thin soy sauce
2 teaspoons granulated sugar
2 teaspoons Chinese rice wine
4 cups celery cabbage, cut into one-inch wide pieces
1 Tablespoon sugar
2 Tablespoons thin soy sauce
dash of salt
1. Precook the chestnuts, if not already done. and pre-soak the mushrooms. Heat a wok, add the vegetable oil and stir-fry them for five minutes, remove them from the oil and set them aside.
2. Heat the oil in a wok or fry pan, add the scallion and ginger, and the chicken thighs and stir-fry them for fifteen minutes.
3. Put sugar, soy sauce, and one quarter cup of the reserved mushroom water into the wok or pot, cover, and simmer for five minutes, then add the chestnuts and mushrooms and simmer an additional five minutes. Add the celery cabbage, and simmer for three minutes more, add in the salt, stir, and serve.

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