Chicken With Dried Chestnuts

• 7 to 8 oz. dried chestnuts
• 10 chicken legs or thighs
• 3 Tbsp. light soy sauce
• 3 Tbsp. dry sherry
• 2 Tbsp. ginger, minced
• 3 to 6 green onions, chopped
• pinch of salt
• pinch of white pepper
• 2 to 3 Tbsp. peanut oil
• 2 c. chicken stock
• 5 to 6 dried mushrooms
• 1 Tbsp. cornstarch, dissolved in 1 Tbsp. water
• 1/2 Tbsp. sesame oil
• 3 chopped onions

1. Soak dried chestnuts in several changes of water for 16 to 24 hours.
2. Mix chicken, light soy, sherry, ginger, onions, salt and white pepper.
3. Allow to marinate for 30 to 45 minutes.
4. Drain and save the marinade.
5. Soak mushrooms in hot water for 1 hour.
6. Brown chicken in oil, a few at a time, so that they brown rather than stew.
7. Put chicken, soaked chestnuts, marinade, stock and mushrooms in a stove top casserole.
8. Cover and simmer until chestnuts are tender.
9. Thicken with cornstarch and water mixture.
10. Garnish with sesame oil and chopped onions.

chestnuts, chicken, soy sauce, sherry, ginger, green onions, salt, white pepper, peanut oil, chicken stock, mushrooms, cornstarch, sesame oil, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687633 (may not work)