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Stewed Chicken With Chestnuts And Lettuce Recipe
|Chestnuts/5 ounce dried chestnuts||10 Ounce|
|Chicken||2 Pound (1 Bird)|
|Oil||5 Cup (80 tbs) (For Deep Frying)|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||5 Tablespoon|
|Green onions||4 , chopped in 2-inch lengths|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
Serving size: Complete recipe
Calories 3705 Calories from Fat 2107
% Daily Value*
Total Fat 236 g363.4%
Saturated Fat 46.5 g232.7%
Trans Fat 0 g
Cholesterol 607.8 mg
Sodium 4838.9 mg201.6%
Total Carbohydrates 185 g61.8%
Dietary Fiber 17.5 g70%
Sugars 47.7 g
Protein 199 g398.5%
Vitamin A 115.6% Vitamin C 48.8%
Calcium 16% Iron 55.4%
*Based on a 2000 Calorie diet
To remove shell and skin from fresh chestnuts, use a sharp paring knife to score an X on each side of the chestnut shell.
Drop scored chestnuts in a small saucepan of boiling water and boil 2 minutes to soften shell.
Drain and cool slightly.
While chestnuts are still warm, peel off hard shell and furry inner skin.
Use a cleaver to chop chicken into 2-inch square pieces.
Pat chicken dry with a paper towel.
Heat 5 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower chicken pieces into hot oil with a slotted metal spoon.
Deep-fry half the chicken pieces 2 minutes or until golden.
Remove chicken with slotted spoon, draining well over wok; set aside.
Repeat with remaining chicken pieces.
Remove oil from wok.
Place fried chicken and chestnuts in a medium saucepan.
Add wine, soy sauce, sugar, ginger root, green onions and water; stir to mix.
Bring to a boil over high heat.
Reduce heat to low and cook 30 to 40 minutes until only 1/3 cup of liquid remains.
Remove green onions and ginger root.
Dissolve cornstarch in water to make a paste.
Add to saucepan and stir until sauce thickens slightly.
Stir in 1 tablespoon oil.
Serve chicken and sauce on a small platter garnished with lettuce.