Asian Chicken And Water Chestnut Patties Recipes

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Asian Chicken and Water Chestnut Patties image

Recipe From epicurious.com

Categories     Chicken     Leafy Green     Low Fat     Quick & Easy     Spring     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

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  • Place the shiitake mushrooms in a small bowl and add 1/2 cup warm water. Let soak until the mushrooms turn soft throughout. Once done, gently rub the mushrooms to remove any dust on the surface. Squeeze the excess water from the mushrooms and reserve the soaking liquid.
  • Add the cut chicken pieces and the light soy sauce in a big bowl. Toss to mix well and set aside.
  • Bring a small pot of water to a boil over high heat. For fresh chestnuts, slice off their bases, boil for 3 to 5 minutes. Once done, transfer the chestnuts using a slotted spoon to a bowl. Taking care not to burn yourself, rub until the skins fall off and a pale yellow nut is revealed. Dry thoroughly. If using peeled frozen chestnuts, boil according to the package instructions (mine said 10 mins, but yours may be less).
  • In a medium-sized dutch oven or wok, add the oil and heat over medium heat until hot. Add the chestnuts. Cook, stirring occasionally, until lightly browned. Transfer to a plate.
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