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Stewed Chicken with Chestnuts


Stewed Chicken with Chestnuts
2 Tablespoon corn oil
4 slices fresh ginger
2 to three pounds of chicken, with bone, chopped into three-inch pieces
2 Tablespoons thin soy sauce
1 Tablespoon vegetarian oyster sauce
1 teaspoon sugar
3 Tablespoons Chinese rice wine
1/2 pound peeled chestnuts, boiled for twenty minutes
1 scallion, cut into one-inch pieces
1. Heat oil in a wok or heat-proof casserole and fry ginger for one minute, then add chicken pieces and fry until lightly browned (can be done in two batches, if crisper caramelized skin is preferred).
2. Add soy and oyster sauces, sugar, rice wine, chestnuts, and six ounces (three-quarters of a cup) of water. Bring this to the boil, reduce heat, and simmer for twenty minutes.
3. If not in a serving casserole, transfer to a pre-warmed one, sprinkle scallions on top, and serve.

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