The spring of March is sunny, and the march of the north, although it is also full of flowers, is more of a spring breeze. In early spring in March, the spring cold is still a little cold, especially in the morning and night, and the breeze feels that winter has not gone far. Recently the child's school has sports activities, the amount of activity has increased, at night home into the door, shouting hungry rice volume has also increased greatly, made her favorite chestnut roast chicken, chicken crisp, chestnut soft glutinous, used to match rice, little girls can eat two bowls a meal, each time eat full, learning concentration, body immunity is also enhanced.
Chestnut mushroom roast chicken is a home-cooked dish in the north, chestnuts are rich in nutrients, every year when they are on the market, they will buy a lot, peel out chestnut kernels, freeze and store in the refrigerator, used to roast chicken or stew, sweet and soft glutinous, nourishing and delicious. Chestnut mushroom roast chicken, is a home-cooked meal, nutritious and delicious, but also nourish the spleen and stomach, not only suitable for children to eat, but also especially suitable for the elderly to eat, the method is simple and convenient, Xiao Bai will also do it when he looks at it. Chestnut and chicken, is the best nutritional combination, chicken is rich in nutrients, contains a variety of nutrients, but also can improve immunity, strengthen the body and less sick.
【Chestnut mushroom stewed chicken】
【Ingredients used】: 4 chicken thighs, 15 dried shiitake mushrooms, 220 grams of semi-cooked chestnut kernels, 4 garlic, 1 piece of ginger, 2 pieces of green onion, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 tsp of sugar, appropriate amount of water, appropriate amount of vegetable oil
【Preparation Method】:
1, prepare the ingredients used, chicken thighs soaked in blood water for a few days, chestnuts I peeled in advance frozen, dried mushrooms in advance washed in cold water to soak hair.
2: Use a chopping knife to chop the chicken thighs into small pieces, cut the green onion into green onion pieces, slice the ginger and slice the garlic and set aside.
3: Add a little vegetable oil to the wok, add green onion, ginger slices, garlic slices, stir-fry to bring out the aroma.
4: Add the chopped chicken pieces, stir-fry to change color, sauté the chicken to make chicken fat, the color is golden.
5: Put the soy sauce, soy sauce and sugar into the pot, stir-fry and mix well.
6, the soaked dried mushrooms and soaked mushroom water, pour into the pot together, the amount of water is not more than half of the chicken, if the amount of water is not enough, you can add some water.
7: Turn on medium heat, cover the pot, simmer for 20 minutes and simmer the chicken.
8: Pour chestnut kernels into the pot, add 1 spoonful of oyster sauce, cover the pot and simmer for another 7 or 8 minutes.
9, like to mix rice can leave some soup, like to eat dry, high heat to dry the water off the fire.
10: Stewed chicken nuggets of chestnut mushrooms, fragrant and delicious, put them in a bowl and you can eat them.
Rain Mom Tips:
1, today's chicken thighs for stewing chicken, if made with whole chicken to taste better.
2, chestnuts themselves peel the best, cut the chestnuts open a mouth, put in boiling water to boil for 3 minutes to soak in cold water for a while, it is easy to peel, if you feel trouble, you can also directly buy peeled.
3, shiitake mushrooms clean and then soaked, soak the water of shiitake mushrooms do not waste, directly used to stew chicken, the taste is better, when stewing chicken, low heat slow stew more flavorful.
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