Chestnut stewed chicken is developed on the basis of the traditional Suzhou dish yellow braised chicken and chestnut stir-fried chicken, and has different cooking methods in Cantonese, Zhejiang, Fujian and Shanxi cuisines. This dish is characterized by chicken nuggets soft rotten, chestnut flavor, especially chestnut entrance sweet and soft glutinous, chewing delicate and smooth, leaving fragrant lips and teeth, personally feel that chestnuts are more delicious than chicken.
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Chestnut stew is very simple, but the taste is not ordinary, let's follow my text to see how I cook this delicious dish!
<h1 class="pgc-h-arrow-right" data-track="4" > chestnut stewed chicken:</h1>
【Ingredients】: 1/2 chicken fresh (about 700 grams), 300 grams of chestnuts.
【Ingredients】: 5 fresh shiitake mushrooms, 1 piece of ginger, 5 cloves of garlic, 6 shallots.
【Seasoning】: light soy sauce, dark soy sauce, oyster sauce, pepper, rice wine, sugar, corn starch, cooking oil, edible salt.
【Preparation】:
1, after chopping the chicken pieces, rinse with water several times, rinse the dirty things and blood on the surface, and control the water after washing. Be sure to control the moisture so that the seasoning can enter the chicken in the later stage to taste.
2, after the chicken is well controlled, you can carry out a simple marinade, add a little white pepper to increase the flavor, half a spoon of raw soy sauce to increase flavor and freshness, 1 spoonful of yellow wine to fishy flavor (no rice wine can be used cooking wine or rice wine), 1 spoonful of corn starch wrapped in all the spices, and then use the hand to fully grasp and mix evenly.
3, I bought the peeled chestnuts, first wash the chestnuts with water first, and then put a smaller pot, add about 800 grams of water and then cover the water with a high heat to boil, the water boiled and then changed to low heat and cooked for 16 minutes.
4: Do not pour out the water for boiling chestnuts after cooking, and put them aside with the chestnuts for later. The water that boils chestnuts can be said to be the original chestnut water, so that there is no waste at all.
5, fresh shiitake mushrooms cut into 2 knives into 4 small flowers for later, shiitake mushrooms can add rich flavor to this dish, but also the best meal match. If you use dried shiitake mushrooms, you should soak them in advance.
6: Cut the ginger into larger slices and set aside.
7: Cut 1 garlic and set aside. Don't think it's big, you can hardly see the garlic after stewing into a dish.
8: Cut the shallots into small pieces and set aside.
【Cooking Method】:
1, open the high heat first to burn the pot until white and slightly smoke, add a spoonful of oil to slide the pot and then pour out, and then add a little cold oil and put the ginger slices into the pot to fry the aroma, what I want to say here is that the order of the ingredients and sautéing is not the same, it finally presents us with a different taste and texture.
2, up to 10 seconds after you can pour the chicken into the pot, in the time to try to spread the chicken, so that each piece of chicken can be in contact with the pot surface, chicken after the pan do not rush to turn it, first let it fry for 60 seconds.
After 3, 60 seconds close to the side of the pot noodles is basically a little brown, and then use the shovel to turn the chicken over, let the other noodles fry for another 60 seconds, fry with high heat, so that you can quickly fry the grease in the chicken skin. In order to make the pan heat more evenly during the frying process, we can turn the surface of the pan to make each position more heated.
4, 2 sides are fried for 60 seconds, the chicken skin is slightly browned, so that we can not achieve the effect we want, but also have to continue to stir-fry, then you can pour garlic into the pot, and then use the way of sautéing to continue to sauté the chicken to achieve the effect, to be a little patient and stir-fry, so that it can be evenly heated, so that the chicken is fragrant and delicious. Garlic also explodes with garlic flavor under the action of fried chicken fat.
5, have been the surface of the chicken sautéed to the golden color when adding 20 grams of yellow wine and then quickly stir-frying, rice wine can play a good de-fishy Titian effect.
6: Then pour the shiitake mushrooms into the pot and sauté them together for 15 seconds to stimulate the mushroom aroma.
7, then put the boiling chestnut water and chestnut together into the pot, when pouring water, pay attention to the amount of water just over the chicken can be.
8, then you can enter the process of seasoning, add the appropriate amount of salt to increase the flavor.
9: Add 1 tablespoon of oyster sauce to enhance flavor and freshness.
10: Add 1 tablespoon of light soy sauce to enhance freshness.
11, add 3 grams of white sugar, add sugar to increase the effect of flavor and freshness.
12, then stir-fry evenly, so that the ingredients and seasonings can be fully integrated, so that the taste penetrates into each other.
13: Stir-fry evenly, then change to medium heat and cover and simmer for 10 minutes.
14, 10 minutes after the opening of the lid, at this time there is still some soup in the pot, then you can enter a step of juice collection, before collecting the juice we first pick the ginger slices do not want, so as not to eat the ginger slices and affect the eating experience. If there is a lot of soup, then open the lid and cook for a while, so that the water vapor volatilizes faster, and it should be noted that it cannot be boiled too dry.
15, after the ginger slices are picked, you can open the heat to collect the juice, and you must keep stir-frying, so that the soup can evenly wrap the ingredients.
16, in order to make the juice collection effect better, we can add some water starch in an appropriate amount, which can make the soup thicker and the effect of wrapping the ingredients better. The same water starch should be stir-fried when added, so that the effect is more uniform and perfect.
17, the color looks a little lighter, so it will look like there will be no appetite, so we can add 3 grams of old soy sauce to enhance the color.
18, this time you can put the casserole pot on another stove, the casserole in advance preheating, so that there will be a good thermal insulation effect, especially when the temperature is low, using this way to keep warm is the best.
19: Drizzle the chicken with a little oil before cooking to increase the brightness of the dish and stir-fry evenly.
20, put the cut shallots into the bottom of the casserole first, so that the chicken will not be pasted at the bottom, and the shallots can also play a role in adding flavor. Leave a few green strips to sprinkle the dough to decorate.
21. Put the chicken into the casserole and you're done.
<h1 class="pgc-h-arrow-right" data-track="48" > technical problems, personal summary:</h1>
1, chestnut slightly taste, if you like a more sticky taste, then add 3 minutes when cooking is enough.
2, this dish is fresh and sweet, for people who like to eat spicy is a fly in the ointment (the sweetness of this dish is mainly derived from chestnuts).
3, the front in the frying of chicken can be extended for some time, you can fry the chicken until some brown, so that it tastes fragrant.
4, when the juice is dried, the soup is basically no soup after the dish is made, so the soup is all wrapped in the top of the ingredients.
<h1 class="pgc-h-arrow-right" data-track="49" > Conclusion:</h1>
While the autumn is not yet far away, the chestnuts are still fresh, and you also let the chestnuts and chicken meet unexpectedly and make a solemn farewell ceremony. Let the golden autumn go slowly, let the beauty of autumn be retained, and let the joy of the harvest always accompany the world. I love the temperature of autumn, I love the food of autumn, it feels so good to be immersed in it!
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