1 chicken cut into 12-16 pieces or
2 chicken breasts cubed into 1"pieces
1 lb. chestnuts (fresh or dehydrated)
8 formosa black mushrooms,
soaked and deep steamed
3 tbl. ginger and garlic mix
2 scallions - 1" pieces
1 tbl. sugar
1/4 cup soy sauce

SAUCE:

1 cup broth
1 tbl. sesame oil
2 tbl. oyster sauce
1 tbl. Hunan sauce

NOTE: If using dehydrated chestnuts, soak over night, drain, then boil 1 hour, add the sugar last. Chestnuts can be purchased frozen and just have to be roasted 10 minutes before using.

NOTE: If using whole chicken, steam 20 minutes, pouring chicken marinade over chicken before steaming.

  1. Otherwise cut up chicken, marinate 15 minutes.
  2. Heat wok, add ginger, scallion, sugar. Then add chicken and mushrooms, soy. Mix well. Cover 2 minutes then add chestnuts. Cover, cook 20 minutes, low heat.
  3. Add sauce ingredients last 5 minutes. Serve with rice.