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Stewed Chicken with Boiled Chestnuts


Stewed Chicken with Boiled Chestnuts
3 Tablespoons vegetable oil
4 slices fresh ginger
2 scallions, each tied in a knot
6 chicken thigh quarters, cut into two-inch pieces
3 Tablespoons Chinese rice wine
3 Tablespoons thin soy sauce
1 Tablespoon oyster sauce
1 teaspoon granulated sugar
1/2 teaspoon salt
1 pound peeled and cooked chestnuts
1. Heat wok, add oil and stir-fry the ginger for one minute before adding scallion and the chicken pieces. Stir fry until skin is crisp.
2. Add rice wine and toss, then add the soy sauce, oyster sauce, sugar, and salt and again toss, then add half cup of cold water, reduce heat, and simmer for ten minutes.
3. Add chestnuts and simmer an additional twenty minutes, then serve.

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