Stewed Chicken With Chestnuts And Lettuce Recipe

Yummy Stewed Chicken With Chestnuts is an exquisite and well flavored chicken preparation that you wouldn't wanna miss! This delicious dish is the stuff meant for kings!! You really need to try this wonderful recipe for Stewed Chicken With Chestnuts.

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Chestnuts/5 ounce dried chestnuts10 Ounce
 Chicken2 Pound (1 Bird)
 Oil5 Cup (80 tbs) (For Deep Frying)
 Rice wine/Dry sherry1 Tablespoon
 Soy sauce5 Tablespoon
 Sugar1 Tablespoon
 Ginger slices2
 Green onions4 , chopped in 2-inch lengths
 Water1⁄2 Cup (8 tbs)
 Cornstarch2 Teaspoon
 Water4 Teaspoon
 Vegetable oil1 Tablespoon
 Lettuce leaves4

Nutrition Facts

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

Directions

If using dried chestnuts, soak in warm water 8 hours.
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.
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