It is said that in the past few days, Hi Brother once mentioned that eating some chestnuts in this season can be said to be a good choice. And if chestnuts are mentioned in Tianjin, it will definitely remind people of Xiaobao or Erdou's sugar fried chestnuts. Indeed, the soft and sweet taste can definitely be said to be unforgettable, but as mentioned in the title of our gold bar, eating chestnuts in Tianjin is really not only sugar fried chestnuts, we can also make a yellow braised chestnut chicken to taste fresh.
<h1 class="pgc-h-arrow-right" > materials are required</h1>
Whole chicken, chestnuts, green onions, ginger, star anise, sesame oil, carved wine, soy sauce, salt, chicken essence, sugar color
< h1 class="pgc-h-arrow-right" > preparations</h1>
The first thing to explain is that in fact, this yellow stewed chestnut chicken does not necessarily need to prepare the whole chicken, and it is not impossible to put only chicken wings and chicken legs, but in any case, it should be noted that this chicken must be chopped into pieces and cannot be put down in its entirety. In addition, chestnuts are also prepared with raw chestnuts instead of sugar-fried chestnuts. It's just that for many friends, how long it takes for chestnuts to cook can be said to be a problem, so in fact, friends can also cook chestnuts in advance and prepare.
In addition, the other ingredients are relatively simple, that is, the degree to which the green onion is cut into pieces of ginger. As for the sugar color of this thing is actually a lot of friends will do, so here Hi brother does not elaborate, simply put a little oil in the pan and then add rock sugar to stir-fry, fry until the color becomes darker The surface bubbles can be turned off, and then add hot water to stir well can be considered complete.
<h1 class="pgc-h-arrow-right" > production process</h1>
First of all, we have to boil the chicken in cold water and then fish out the blood foam and set aside. Then add enough sesame oil to the pot and then put the star anise into it to fry the aroma and then put in the onion and ginger to fry, then you can put in a few pieces of cleaning and simply stir-fry, then add flower carving wine and soy sauce, stir-fry well and then add water, of course, if you want to pursue a fresher taste, you can also add broth, but in general, water is enough. After that, add the granulated sugar and heat it to get rid of the foam.
The next thing is relatively simple - skim off the foam, put in the chestnuts, turn the heat down and cover the lid and simmer for about twenty minutes, wait until the chicken and chestnuts are almost soft and rotten, you can add salt and chicken essence and a large spoonful of sugar, stir-fry evenly, then turn on the high heat to collect the juice, and finally slightly hook a mustard and then drizzle with a spoonful of sesame oil to eat. However, if you are using a whole chicken, you still have to pay a little attention to the process of spitting out bones.
< h1 class="pgc-h-arrow-right" > the final summary</h1>
In any case, from Hi Brother's own point of view, this yellow braised chestnut chicken can definitely be regarded as a very good dish. First of all, from the color point of view, this dish can also be regarded as "thick oil red sauce", which can arouse people's appetite. And from the taste point of view, this yellow braised chestnut chicken can also be regarded as sweet and salty, can meet the taste requirements of many friends, as for the aroma... You can recall how much sesame oil we put in this dish.
In short, in The hi brother's view, this dish can really be said to be suitable for both wine and rice, and more importantly, the chestnuts in this dish can really be said to have a completely different flavor. Unlike the ordinary soft sweetness, chestnuts that absorb the taste of chicken have the fatness of a kind of meat on top of their own sweetness. So to sum up, this dish is really for friends to learn, and then show a hand in front of the family.