Yellow braised chestnut chicken

raw material

500 grams of chicken thighs, 150 grams of raw chestnut kernels, 3 to 4 shiitake mushrooms, 60 grams of dried bamboo shoots (soaked in water)

seasoning

10 ml soy sauce, 1 tbsp rice wine, 3 g salt, 5 g sugar, 2 green onions, 3 to 4 slices of ginger

Production process

1: Wash and chop the chicken thighs, soak the dried bamboo shoots in water and cut them into pieces, peel the raw chestnuts, wash the shiitake mushrooms and set aside.

2: Add oil to the pot, heat the oil and sauté the chicken nuggets.

3: Sauté until the chicken nuggets change color and sauté with green onion, ginger, dried bamboo shoots and shiitake mushrooms.

4: Stir-fry until fragrant, and cook rice wine along the edge of the pot.

5: Pour in boiling water (the amount of water does not have to be completely out of the ingredients) and chestnut kernels, add other spices to taste, cover and simmer for about 20 minutes.

6: Open the lid, collect the soup over high heat until thick, then turn off the heat.

+ Delicious secrets

★ This dish can also be made with whole chicken chopping pieces, all made with chicken thigh meat, which is more enjoyable when eaten.

★ The so-called yellow stew, the color can not be too deep, the amount of soy sauce should be controlled.

★ After cutting a cross on the outer skin of raw chestnuts, it is easier to peel the skin after cooking for a while.

★ If you choose to make cooked chestnuts, you need to delay the time for the chestnuts to cook and avoid the chestnuts from boiling.