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Claypot Braised Chicken with Chestnuts


Claypot Braised Chicken with Chestnuts
1 pound chicken thigh meat on the bone
1 egg white
1 Tablespoon cornstarch
1 teaspoon thin soy sauce
1 four ounce or large package pre-cooked chestnuts
4 dry Chinese black mushrooms, soaked twenty minutes, stems removed
1 leek (white only) washed well, slivered in two-inch lengths
1 scallion, cut same as the leek
1 Tablespoon vegetable oil
1 Tablespoon oyster sauce
2 Tablespoons Chinese rice wine
1/2 teaspoon ground white pepper or Sichuan pepper
1 teaspoon sugar
1 teaspoon dark soy sauce
1. Cut chicken thighs into two-inch pieces, then mix them with the eggwhite, cornstarch, thin soy sauce. Cut chestnuts in half, and quarter the black mushrooms and set them aside. Heat wok or fry pan and add the oil and saute the scallion for half aminute. Add the mushroom mixture and stir-fry for one minute then adding the chicken mixture and stir-fry another minute.
2. Transfer chicken mixture to a claypot and add the oyster sauce, rice wine, pepper, sugar, and dark soy sauce. Add half cup of water, cover, and simmer twenty-five minutes. Top with half the leeks stirring them in; put the rest of them on top for decor just before serving.

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