Today I wanted to eat chestnut stewed chicken, bought chicken and chestnuts and came back, and then went to check the recipe. 1986 Chestnut Pot Chicken "Food Classics No. 4", 1997 Chestnut Chicken "Cantonese Pot Dish" 1997. The descriptions are concise, the practice is not complicated, and the text is not copied. As you can see, the common denominator between the two is to simmer for 35-40 minutes. This is probably based on a recipe for chicken walking in the ground. What I bought today is a dozen yuan a pound of feed chicken, the chicken is slightly stewed and rotten, obviously can not be directly moved.
However, cantonese cuisine also has the technique of "stewing", the so-called stew, different from stewing or roasting, in advance the meat is fried or fried until seven or eight mature, just add a small amount of water, soup or wine, slightly stuffy for a few minutes, partly using steam heat, the ingredients cooked immediately. There is a small amount of juice can be, the stew does not pursue the rich, pay attention to the aroma, a long simmer will lose the aroma. For example, the famous dish ginger and green onion stewed carp is a typical application.
material:
About 600 grams of tender chicken necks, 300 grams of chestnuts, sliced ginger, garlic, cilantro or green onion (garnished), salt, sugar, soy sauce, dark soy sauce, corn starch, raw oil, wine.
remark:
1. If you use enough chicken to walk on the ground, change it to stew.
2: Chestnuts are divided into two portions, 100 grams of chestnut chicken bone broth and 200 grams of baked chicken.
steps:
1. Cut off the chicken breast, backbone, neck, joints and other offal pieces, and cut the essence into about 3 cm cubes.
(Feed chicken breast is very easy to chai, culling.) Also chicken wings, chicken thighs to keep partially intact, chicken gizzard cut into balls, chicken liver cut into thick slices)
2: Add salt, sugar, soy sauce, soy sauce, corn starch, raw oil, grasp well, and marinate for 30-60 minutes.
(Corn starch should be a little more, it is easy to form a browning effect when frying)
3: Chicken breast and chicken bones, 100g chestnuts, a bowl and a half of water, simmer for 30 minutes, take a bowl and a half of soup and set aside.
(The fire can be a little bigger, roll out the sweet aroma of chestnuts and powder into the soup)
4: Put the oil in the pot, fry the ginger slices and chestnuts over low heat, add a bowl of soup, simmer for 15-20 minutes to the fragrant powder, during which it should be slightly turned several times.
(It is also possible to cook directly with water for 20 minutes, but the fire cannot be large, otherwise the chestnuts will easily crack)
5, from the frying pan, simmer the chicken nuggets on both sides slowly fry into yellow, pay attention not to flip, is fried not fried.
(At this time, the heart of the chicken is still raw)
6: Wash the pan, put the oil, sauté the pesto on medium heat (1300W), stir-fry the chicken nuggets and chestnuts, save the wine, and fry for two minutes until the aroma is overflowing. Add half a bowl of chestnut soup along the edge of the pot, cover the pot, turn the simmer (800W) and cook for 2-3 minutes, turning the pocket 2-3 times during the process. When the juice is thickened, wrap it around the pieces, then remove from the pan and serve hot.
(If you want more gravy, add a bowl of soup and simmer for the same 3 minutes)
1, chestnut stewed chicken first frying and then boiling method, chicken stewing time is short, tender chicken taste burnt and tender.
2, with chestnut chicken bone soup, to make up for the short boiling time, chestnut and chicken flavor is not mixed. After harvesting the juice, it naturally becomes a mustard without adding cornstarch.
3, this dish chicken caramel tender and smooth, chestnut oil powder sweet, although it is ordinary feed chicken, there is also a good taste.