This season chestnuts are on the market, take it to cook porridge, roast vegetables are very popular, today to make a chestnut chicken nugget.
By McDougall's Pig Mother
<h2>Royalties</h2>
4 chickens
Chestnuts 10 or so
Ginger 2 pieces
4 peppers
June fresh extra special soy sauce 2 scoops
1 scoop of cooking wine
1 scoop of granulated sugar
1 scoop of Verdami Oyster Sauce
Shallot companion June fresh chili sauce 1 scoop
<h2>Practice steps</h2>
1: Cut the chicken thighs into pieces, peel the chestnuts, slice the ginger and cut the pepper into sections.
2: Bring water to a boil in a pot, add cooking wine and ginger slices. Put the chicken thighs in the pot, blanch the water, blanch the chicken thighs with cold water and wash them clean.
3: Put oil in the pot, put ginger slices in the oil, and fry the chili sauce to make the sauce aromatic. Then put the chicken nuggets in and sauté, the chicken nuggets, change color, put in the June fresh special soy sauce, stir-fry evenly.
4: Bring water to a boil in a pot, add Tammy's best oyster sauce, stir with a spoonful of sugar.
5. Add chestnuts
6: Simmer over low heat until the chestnuts are a little soft, turn on high heat to collect the juice, and add the peppers.
7, the juice received not much, you can turn off the heat, delicious chestnut chicken nuggets are good.
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