Ingredient
1 chicken about 680g in weight
225g shelled chestnuts
75g welsh onions
some carrot slices
6 dried black mushrooms
adequate amount of rock sugar and ginger
Seasoning
1/2 teaspoon dark soy sauce
1 tablespoons light soy sauce
1/4 teaspoon salt
2 cups water
Marinade:
1/2 teaspoon each of ginger juice and sugar
A dash of pepper powder
1 teaspoon salt
Sauce
1 teaspoon cornstarch
3 tablespoons water
Method
Clean the chicken and cut up into serving pieces, mix well with the marinade and let stand still for above 1 hour, scald in warm oil.
Discard the membranes of the chestnuts, macerate, stalk and shred the dried black mushroom, mix well with a little oil and cornstarch; discard the heads and tails of the welsh onions, cut up into lengths.
Heating 1 tablespoon of oil, Saute the ginger slices, place some welsh onion lengths and black mushrooms in alternatively, stir fry for a while, transfer the mixture to a serving plate. Simmer the chestnuts with marinade for 20 minutes, add black mushrooms, chicken and rock sugar, simmer for 10 minutes over low heat, top with carrot slices and cornstarch solution, bring to the boil, sow in welsh onion lengths to serve.
