Stewed Chicken with Chestnuts

Name: Stewed Chicken with Chestnuts (Hung shao li tzu chi)
Cuisine: Chinese
Ingredients: 5 parsley leaves; 2 teaspoons cold water (make paste); 2 teaspoons cold water (make paste); 3 green onions; 2 slices ginger; 5 tablespoons soy sauce; 1 tablespoons wine; 2 tablespoons sugar; 5 cups oil; 2 teaspoons cornstarch (make paste); 2 teaspoons cornstarch (make paste); 1 chicken (about 2 pounds); 4 oz. dry chestnuts or ½ pound fresh; 4 oz. dry chestnuts or ½ pound fresh

Hung shao li tzu chi

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 chicken (about 2 pounds)
4 oz. dry chestnuts or ½</

Asia
Taiwan
Honan
Hopeh
Shantung
Shansi
Main course

Method

Soak the dry chestnuts in warm water about ½ day. When the chestnuts are smooth, clean them. If you use fresh chestnuts, don’t soak them, just remove their brown shell and skin.
Cut the chicken into 1” wide by 2” long shapes, place in a bowl. Soak with green onion, ginger and soy sauce about 10 minutes. Deep fry half of this in heated oil a few minutes until it