CHINESE WATER CHESTNUTS RECIPES

BACON WRAPPED WATER CHESTNUTS II RECIPE | ALLRECIPES

Bacon Wrapped Water Chestnuts II Recipe | Allrecipes image

Mouth-watering bacon and water chestnut appetizer, covered with a savory sauce and baked.

Provided by Julie

Categories Bacon Appetizers

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 18 servings

Number Of Ingredients 5

Ingredients

1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.

Nutrition Facts : Calories 171.9 calories, CarbohydrateContent 14.5 g, CholesterolContent 17.2 mg, FatContent 11.4 g, FiberContent 0.7 g, ProteinContent 3.4 g, SaturatedFatContent 3.8 g, SodiumContent 366.2 mg, SugarContent 11.5 g

CHINESE CHICKEN CURRY RECIPE - BBC FOOD

Chinese chicken curry recipe - BBC Food image

A crowd-pleasing easy chicken curry, packed with Chinese flavours. The sauce is really easy using two popular spice blends: curry powder and five-spice. Serve over rice. Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g sugars), 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt.

Provided by Sunil Vijayakar

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 14

Ingredients

250g/9oz long grain or basmati rice
500g/1lb 2oz skinless, boneless chicken thighs, cut into bite-sized pieces
3 tbsp dark soy sauce
1 tbsp cornflour
1 tsp Chinese five-spice powder
1 tbsp vegetable oil
2 brown onions, thickly sliced
1 tbsp finely grated ginger
1 tbsp finely grated garlic
3 tbsp mild curry powder
600ml/20fl oz chicken stock
200g/7oz fresh pineapple chunks
225g tin sliced water chestnuts in water, drained (140g drained weight)
2 mixed peppers, thickly sliced

Steps:

Cook the rice according to the packet instructions and keep warm.
Mix together the chicken with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 6–8 minutes, or until softened and lightly browned.
Stir in the ginger, garlic and curry powder and stir for 1–2 minutes. Add the coated chicken and stock and simmer for 12–15 minutes. Add the pineapple, water chestnuts and peppers. Cook for 5–6 minutes or until the peppers are just tender and the curry has thickened.
Serve in warmed bowls, ladled over the rice.

Nutrition Facts : Calories 487kcal, CarbohydrateContent 66g, FatContent 7g, FiberContent 4.5g, ProteinContent 37g, SaturatedFatContent 1.5g, SugarContent 10.5g

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