Author Topic: Chestnut Chicken  (Read 492 times)

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bc

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Chestnut Chicken
« on: April 24, 2007, 03:31:57 PM »
Chestnut Chicken

1-2 pieces of chicken per person
Cooked and peeled chestnuts (at least 4 pp)
Hoisin Sauce (Coles/Safeway)
Chu Hou Sauce (Coles/Safeway)
Garlic (1 clove pp)
Spring Onion
Cornflour
Soy Sauce
Salt



1. Clean and rinse the chicken, roll it in cornflour (in a bowl), quickly brown it in a pan - it doesn't need to be fully cooked because it'll be simmered later for 20 mins



2. Put the chicken pieces in a pot with just enough boiling water to cover it, simmer gently

3. Add 2 Tbs each of Chu Hou and Hoisin, 1 Tbs soy, and salt to taste



4. After 15 mins simmer - add the chestnuts, spring onion, and some thickener (two tablespoons of cornflour in a glass of cold water, stirred well, then slowly stirred into the boiling soup)



5. At around the 20 minute mark it's done. Serve with rice and some veg