Chestnut because the starch content is quite high, no matter how to cook can bring its own sweetness, so the use of it to stew meat is the most appropriate, seasoning does not need to put sugar, you can enhance the overall taste level of meat dishes, at the same time, chestnut pulp absorbs the rich meat aroma, the flavor is another layer. And this chestnut roast chicken is one of the most classic combinations.
In autumn and winter, the dense chestnuts and a small pheasant braised are the best meals, and every time this dish appears, the plate fruit that is more flavorful than chicken will be eaten first.
A small rooster was bought at the market and chopped into small pieces, which is easy to taste. First use green onion ginger and cold water to remove the fishy and set aside. Then soak the mushrooms and chestnuts in warm water to soften, and do not throw away the water under the shiitake mushrooms, and leave them for later. The soaked chestnuts are broken into three or four petals, so that it is easy to taste. Dry the surface and fry in oil for about half a minute, the surface is a faint golden brown and you can get out of the pan. The fried chestnuts do not rot when cooked with the chicken, so avoid eating chestnut roast chicken. Put the chestnuts out of the pot, keep the chestnut oil in the pot, and pour the prepared onions, ginger and garlic into the pot and stir-fry. Wait until the aroma is overflowing, drain the prepared chicken pieces, pour them into the pot and sauté until fragrant. The chicken nuggets themselves also contain a lot of water, and a lot of water will flow out when stir-fried at the bottom of the pan. The secret to flavoring chicken is to stir-fry it on high heat and fry until you see the "chicken fat" precipitate on the side of the pot, and the chicken skin is fried to a charred taste, and the chicken is delicious when it tastes.
To the seasoning link, cooking wine, soy sauce, soy sauce, sugar, these flavors are the key to coloring and flavoring, indispensable, after adjusting the taste to keep stir-frying, to prevent sugar paste pot. Sauté until sugar-coated with chicken, add chestnuts and shiitake mushrooms and continue stir-frying. The dried water of the soaked mushrooms must not be wasted, it is a small secret to add freshness to this dish. After adding shiitake mushroom water, there is no need to add additional water to the pot and simmer. After 20 minutes, when you open the pot, you can see that the soup at the bottom of the pot is almost finished, add a little oyster sauce, and a plate of beautiful chestnut roast chicken can be served. Chestnuts and shiitake mushrooms absorb the juice of chicken, and what should be sweet food has a salty flavor and a rich taste. And the sugar-coated package locked in the gravy of the chicken, and it was tender on the outside and tender on the inside, a mouthful of juice, and the food that should have been salty had a sweet taste, and this dish was full of surprises.