Chinese chesnut chicken?!
Chinese chesnut chicken?
Answers:
CHICKEN WITH CHESTNUT
10 chicken legs
16 oz. canned chestnuts or 20 fresh chestnuts
1/3 carrot
1 green pepper
3 tsp. peanut oil
4 tsp. soy sauce
1 tsp. cooking wine
2 tsp. sugar
1 tsp. sesame oil
1 tsp. chopped garlic
2 tsp. chopped scallion
Black pepper to taste
Clean chicken legs; cut carrot, green pepper to little pieces.
In bowl, mix soy sauce, wine, garlic, scallion, black pepper, sugar, sesame oil. Coat chicken with mixture.
In skillet, fry chicken, chestnuts, carrots with peanut oil. Then pour 1 cup water and bring to a boil. Simmer until it is done, add green pepper last.
JADE LIKE VELVET CHICKEN WITH WATER
CHESTNUTS
2 oz. boneless chicken breast
2 water chestnuts, cooked & peeled
6 egg whites
2 tsp. cornstarch paste
1 1/2 tsp. chopped scallion
1 tsp. chopped, peeled fresh ginger
5 c. vegetable oil
1/2 c. clear chicken broth
1 tbsp. rice wine
Pinch of salt
1 tbsp. chopped, peeled cucumber
1/4 tsp. melted chicken fat
Mince chicken and water chestnuts and mix. Stir egg whites in a bowl while adding chicken and chestnut mixture. Gradually stir in cornstarch paste, scallion and ginger. Heat oil in wok over medium flame, until hot. Drop batter into hot oil a spoonful at a time. When batter fluffs into white flakes, turn the flakes over, scoop out with slotted spoon and drain. Remove oil from wok, add chicken stock, rice wine, salt and chicken flakes. Bring to boil over an intense flame and continue to cook until the liquid has evaporated. Add cucumber. Sprinkle with the warm, melted chicken fat.