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Red-Cooked Chicken With Chestnuts Recipe
|Chicken||4 Pound (1 In Number)|
|Onion||1 Small, sliced|
|Mushrooms||4 , soaked|
|Ginger slice||1 , chopped|
|Chestnuts||20 , shelled and blanched|
|Cornstarch||1 Tablespoon, mixed with 3 cups hot water|
|Soy sauce||4 Tablespoon|
Serving size: Complete recipe
Calories 4255 Calories from Fat 2113
% Daily Value*
Total Fat 235 g361.4%
Saturated Fat 61.9 g309.7%
Trans Fat 0 g
Cholesterol 1215.6 mg405.2%
Sodium 6708.5 mg279.5%
Total Carbohydrates 131 g43.6%
Dietary Fiber 12.1 g48.3%
Sugars 30.3 g
Protein 381 g761.1%
Vitamin A 36% Vitamin C 17.9%
Calcium 24.3% Iron 90.1%
*Based on a 2000 Calorie diet
Cut the chicken in half from the back with a cleaver, and chop each half again into six pieces, bone and all heat a pan with the oil and when it is hot, add the onion and saute till it becomes transparent.
Add the chicken pieces and brown well.
Cut the mushrooms in half and saute with the chicken.
Season with salt, sugar and ginger and stir once or twice.
Pour the thickening in slowly, stirring until it becomes smooth and thick.
Add the chestnuts and the water slowly.
Bring to a boil and cover.
Lower the heat and simmer for about 1 hour or until the chicken is tender.
Arrange chicken and chestnuts in a shallow bowl and pour the gravy over it.