Famished one day while on a train trip from Hangzhou to Suzhou, I had to risk the dining car’s offerings. To my surprise, I savorer a dish of bits of chicken and water chestnuts in a spicy, very pleasing sauce. It is easy to make, as befits a dining car specialty, and I was delighted to acquire a new recipe from my train ride.
Cut the chicken into
If you are using fresh water chestnuts, peel them. If you are using canned water chestnuts, drain them well and rinse in cold water. Coarsely chop the water chestnuts.
Heat a wok or large frying pan until hot and add the oil. When it is moderately hot, add the diced chicken and stir well to keep it from sticking. When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all the oil into a stainless steel colander set in a bowl.
Clean the wok or pan and reheat. Return
© 1990 Ken Hom. All rights reserved.