This is the method of roasting chicken with chestnuts, stewing until the chicken is cooked and added chestnuts, sweet powder sticky, delicious

　　At this time of year, chestnuts are on the market in large numbers, and there are more shops selling sugar-fried chestnuts on the street.

　　No, early in the morning I went to buy chestnuts, bought a chicken by the way, and went home to make a chestnut roast chicken, the chicken was red in color, chestnut sweet powder glutinous, very delicious.

　　Fees:

　　Chicken, chestnut, spring onion, ginger, white wine, soy sauce, sugar color, oyster sauce, column sauce, salt, oil.

　　method:

　　Wash the chicken with clean water and chop the chicken into small pieces.

　　Pour water into the pot, add a little white wine, and blanch the chopped chicken in cold water.

　　Once the water in the pot has boiled, cook for another 3 to 5 minutes, remove the blanched chicken and wash it with water.

　　Pour oil into a pan and sauté ginger slices until fragrant. Pour the blanched chicken into the pan and stir-fry well.

　　Sauté until the chicken skin is slightly yellowish, add 3 spoons of light soy sauce, 1 spoonful of oyster sauce, 3 spoons of sautéed sugar color, add a small spoonful of column sauce, season and tone.

　　Pour in the right amount of hot water, the water is flush with the chicken, bring to a boil on high heat and then turn to low heat and simmer slowly.

　　Simmer until the chicken can be easily pierced with chopsticks, season with salt, pour in the chestnuts and continue simmering.

　　Simmer until there is not much soup in the pot, turn on high heat to collect the juice, and add a few drops of vinegar to enhance the taste. Sprinkle with chopped shallots and turn them a few times to get out of the pan.

　　This chestnut roast chicken is ready, the color of the chicken is bright red and tempting, the chestnut is sweet and soft, very delicious, friends who like this dish do not miss Oh!