Chinese Recipes With Water Chestnuts Food

CHINESE WATER CHESTNUTS

Steps:

• Mix sugars, ginger and soy sauce. Cut water chestnuts in half. Soak chestnuts in mixture for thirty minutes.
• Cut bacon strips in half and wrap each chestnut with a piece of bacon.
• Secure with toothpick.
• Bake at 375 for 15-20 minutes in a baking dish.

CHINESE MEATBALLS

Steps:

• Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
• Make twelve meatballs.
• Heat oil in wok.
• Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
• Transfer meatballs to 5-qt saucepan; discard drippings.
• Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
• Bring to a boil.
• Reduce heat to low, cover, and simmer 30 minutes.
• Meanwhile, core cabbage. Cut base of leaves into 2" squares.
• Cut leafy tops in half.
• Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
• Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
• Add sesame oil and serve over meatballs.

LA CHOY CHINESE CHICKEN WITH WATER CHESTNUTS

Steps:

• Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
• Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
• Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
• Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
• Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
• Serve immediately with rice or noodles.

CHINESE BRAISED CHICKEN AND CHESTNUTS

Steps:

• Boil chestnuts, remove skins.
• Saute onions and ginger in oil, add chicken.
• Add soy sauce, salt, sugar, wine and water, braise over medium heat till half done (about 15 minutes).
• Add chestnuts, continue to braise until done.

RUMAKI

Steps:

• Cut the chicken livers in half or into large chunks.
• Cut the largest chestnuts in half.
• Cut the bacon strips in half, crosswise.
• Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick.
• Place in a shallow pie plate as you make them.
• Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving.
• Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
• Serve hot.

STIR-FRIED CHESTNUTS AND CHINESE CABBAGE

Steps:

• Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately.

CASHEW CHICKEN WITH WATER CHESTNUTS

Steps:

• Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
• Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.