Duck With Dried Chestnuts Recipe
Ingredients
| 1 4- to 5-pound domestic duckling or 1 3- to 4-pound whole roasting chicken | ||
| Chestnuts | 1/2 Cup (16 tbs), dried | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Soy sauce | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| 1 tablespoon hot bean sauce | ||
| Sugar | 1 Teaspoon | |
| Ginger root | 1 Teaspoon, grated | |
| Garlic | 1 Clove (5gm), minced | |
| 2 green onions, bias-sliced into 1-inch lengths | ||
Directions
Rinse bird and pat dry; rub cavity with salt.
Place duck or chicken in a large kettle or Dutch oven; add 1 cup water.
Stir in chestnuts, onion, soy sauce, dry sherry, hot bean sauce, sugar, gingerroot, and garlic.
Bring mixture to boiling.
Simmer, covered, for 1 3/4 to 2 hours or till meat is tender; turn bird over the last 30 minutes of cooking.
Using a sharp cleaver or knife, chop duck or chicken into bite-size sections, bones and all.
Reassemble to original whole shape.
Spoon excess fat from cooking sauce; pour some of the sauce over duck or chicken.
Garnish with green onion.
Place duck or chicken in a large kettle or Dutch oven; add 1 cup water.
Stir in chestnuts, onion, soy sauce, dry sherry, hot bean sauce, sugar, gingerroot, and garlic.
Bring mixture to boiling.
Simmer, covered, for 1 3/4 to 2 hours or till meat is tender; turn bird over the last 30 minutes of cooking.
Using a sharp cleaver or knife, chop duck or chicken into bite-size sections, bones and all.
Reassemble to original whole shape.
Spoon excess fat from cooking sauce; pour some of the sauce over duck or chicken.
Garnish with green onion.
Chef
