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cooking time: 40-45 minutes
Ingredient
30 chestnuts
6 dried mushrooms
227 grams chicken meat uncooked
2 tablespoons oil
1 medium-sized onion, chopped
1 tablespoon fresh ginger, chopped
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon sugar
1 tablespoon sherry
1 tablespoon corn flour
570 ml hot chicken stock (or water)
Method
1. Boil the chestnuts for 30 minutes and
peel.
2. Soak the mushrooms in enough warm water to cover for 30 minutes,
drain, cut off stalks and
slice mushrooms into thin
strips.
3. Cut chicken meat into 1-inch pieces.
4. Heat 1 tablespoon oil in pan, fry the
onion until golden and remove.
5. Reheat pan, add another tablespoon oil and brown the chicken quickly
with the ginger.
6. Add mushrooms and cook together for one minute.
7. Mix soy sauce, salt, sugar, sherry and corn flour, add to chicken
and stir for one minute.
8. Add onions, hot stock and chestnuts.
9. Simmer until the chicken is tender and serve very hot.
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