Every season, our family will make this chestnut roast chicken, it is a traditional dish, with chestnuts, chicken as the main ingredients, after cooking, the finished product has the freshness of chicken, chestnut sweetness, thick and mellow, red color, really delicious and attractive.
Collect this recipe
Chestnut roast chicken
Picture and text | Wheat Mother
1/2 chestnut kernel of native chicken 400 g rice oil a little cooking wine 2 spoons of light soy sauce 2 spoons of old soy sauce 1 spoon of salt A little sugar 1/2 spoons of star anise 2 cinnamon 1 small piece of fragrant leaves 2 slices of green onion 1 slice of ginger 3 slices
1. Cut the bought half of the chicken into small pieces and rinse off with water.
2. Put the water in the pot, remove the foam and drain the water.
3. Sauté the chives and ginger slices in a frying pan, add the blanched chicken nuggets and stir-fry evenly.
4. Stir-fry some cooking wine, soy sauce, soy sauce, salt and sugar, and add a packet (star anise, cinnamon, fragrant leaves).
5. Bring to a boil with lukewarm water.
6. To save trouble, I pour it into an electric saucepan and simmer.
7. Place the chestnut kernels in a pot and rinse off the water.
8. After the chicken nuggets in the pot have been simmered for half an hour, add the blanched chestnuts to the electric saucepan and simmer together for about half an hour.
9. When the time comes, pour the chestnut chicken from the electric saucepan back into the wok and heat up to collect the juice.
10. Cook until the broth begins to thicken and turn off the heat.
11. Remove from the pan and plate.
Tips:
Do not cook the chestnuts for too long, otherwise they will spread out and become unformed.
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~~ By Wheat Mama ~~
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