Chicken and Chestnuts Casserole

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::Chicken and Chestnuts Casserole

*1 chicken about 24 oz. in
weight
*9 oz. shelled chestnuts
*3 oz. welsh onions, some
carrot slices
*6 dried black mushrooms,
adequate amount of rock
sugar and ginger
Marinade:
*0.5 t. each of ginger juice
and sugar, a dash of
pepper powder
*1 t. salt.
Cornstarch Solution:
*1 t. potato starch
*3 T. water
Seasonings:
*0.5 t. dark soy sauce
*1 t. light soy sauce
*0.25 t. salt
*2 c. water

Method:

1. Clean the chicken and cut up into serving pieces; mix well with the marinade and let stand still for about 1 hour; scald in hot oil. 2. Discard the membranes of the chestnuts (refer to illustrations 1-3); macerate, stalk and shred the dried black mushrooms; mix well with a little oil and potato starch; discard the heads and tails of the welsh onions, cut up into lengths. 3. Heating 1 tablespoon of oil, saute the ginger slices, add welsh onion lengths and black mushrooms alternatively; stir fry for a while; Transfer the mixture to a serving plate.

Total time:

60m

Cooking technique:

simmering

Cuisine:

Beijing

Food menu:

poultry

Cholesterol:

78mg

Carbohydrates:

15g