Poultry and Game Recipes - Stewed Chicken with Chestnuts and Ginger Recipe

  
 

Poultry and Game Recipes - Stewed Chicken with Chestnuts and Ginger Recipe

Ingredients

Serve 3-4

  • 6 tablespoons soy sauce

  • 1 tablespoon dry sherry

  • 1 kg/2 lb chicken, boned and cut into 3.5 cm/1 1/2 inch pieces

  • 2 tablespoons oil

  • 1 cm/1/2 inch piece of fresh root ginger, chopped

  • 4 spring onions, chopped

  • 500 g/1 lb chestnuts, peeled and skinned

  • 450 ml/3/4 pint water

  • 1 tablespoon sugar

Method:

  1. Mix together the soy sauce and sherry in a dish and add the chicken. Leave to marinate for 15 minutes.

  2. Heat the oil in a large pan. Add the chicken mixture, ginger and half the spring onions and stir-fry until the chicken is golden.

  3. Add the chestnuts, water and sugar. Bring to the boil, cover and simmer for 40 minutes, or until tender.

  4. Serve hot, garnished with the remaining spring onions. Stir in a little corn flour paste to thicken the sauce, if liked.