Braised Chick with Chestnuts
|1 dish chestnuts
||1 cup oil
|1 cup stock
||1 bowl cornstarch-water
|2 tbsp soy sauce
||some scallions and gingers
Peel chestnuts and place them in a saucepanful of water. Bring to boil and
set aside for use.
Chop chick into chunks and quick-boil in oil.
Stir-fry scallions and gingers till aromatic. Add stock and spices. Put in chick chunks
and simmer over a low fire. Then add chestnuts and stew till done. Add constarch-water to
thicken and cook to reduce the juice. Then sprinkle sesame oil and serve.
(Source: Chinese Home-Style Cooking by Li Yin)