This is a Northern Chinese recipe
6 tbsps soy sauce
1 tbsp dry sherry
1 x 2lb chicken, boned and cut into 1 ½ inch pieces
2 tbsps oil
2 slices ginger root, chopped
4 scallions, chopped
1 lb. chestnuts, peeled and skinned
2 cups water
1 tbsp sugar
1. Mix together the soy sauce and sherry in a dish and add the chicken. Leave to marinate for 15 minutes.
2. Heat the oil in a large pan. Add the chicken mixture, ginger and half of the scallions; stir fry until the chicken is golden.
3. Add the chestnuts, water and sugar. Bring to the boil, cover and simmer for 40 minutes or until tender. Serve hot, garnished with the remaining scallions.
Note: If fresh chestnuts are unobtainable, canned or dried ones may be used instead. Canned chestnuts should be drained and added to the chicken mixture 10 minutes before the end of the cooking time. If dried chestnuts are used, they should be soaked in warm water overnight before using; cook as fresh chestnuts.