When it comes to autumn, there is another food that must not be missed, that is, chestnuts. I grew up loving chestnuts, and I remember that whenever the Mid-Autumn Festival family dinner, there must be a braised chestnut chicken on the table. When I grew up, my family was separated, some in the sky, some in the sky, so I hadn't eaten this dish for many years, and I relied on buying some fried chestnuts on the side of the road to relieve my hunger.
When planning the autumn recipe, Fu Zong still mentioned that she wanted to eat it, and we both decided to pick up the dish by relying on vague taste memories.
Chestnuts I specially bought Hubei chestnuts on the Internet, because the chestnuts in the north are really delicious, sweet and sticky, and not to fry chestnuts is a violent thing. However, the chestnuts in the south have a partial taste and are not so sweet, which is more suitable for cooking.
Then, there is gossip that eating chestnuts in autumn is very tonic. But even if you have the need, you can't eat more, Science, kidney supplement does not supplement kidney I dare not guarantee, but eat more flatulence, I have personally experienced, if it is still in public, it is very embarrassing. So the right amount, the right amount.
Roast chicken chicken, it is best to buy a small rooster, the meat is tender and tender without losing toughness. (Collapse)
Difficulty: Side dish (intermediate)
Time: 30-60 minutes
Chestnut 250g
Chicken 500g
1 piece of ginger
2 grass fruits
3 rock candy
Edible oil to taste
Salt to taste
Raw soy sauce to taste
Old smoking in moderation
Beer to taste
Thirteen spices to taste
1. Let's start with the peeling of raw chestnuts. In fact, it is very simple, the water is boiled, the washed chestnuts are put in, and when the water boils again, turn off the fire.
2. Cover for about 5 minutes, take out and peel while hot, peel one and take one.
3. Very good peeling, all whole whole.
4. Heat the pot on high heat, reduce the heat and pour in the appropriate amount of oil, add rock sugar and stir-fry. Rock sugar put a 2, 3 pieces on the line, mainly to sugar color, too much sweet but affect the taste.
5. Pat the ginger pieces, cook with the herbs and fruits, and sauté until fragrant.
6. Turn the heat to high, add the chicken nuggets, stir-fry until the chicken nuggets turn white, pour in the beer after the chicken does not come out of the water, almost submerge the chicken nuggets; add salt, soy sauce, dark soy sauce and thirteen spices.
7. Pour in the chestnuts, bring the broth to a boil, turn to low heat and cover the pot and simmer for about 20 minutes; not too long, otherwise the meat will taste a little woody.
8. Turn the heat to dry the soup and you're done.
9. This dish is actually quite simple, the essence is in rock sugar, beer and grass fruit, rock sugar makes the color of the dish reach the rosiness that soy sauce can not reach, beer makes the chicken softer, the taste is longer, and the grass fruit can be better Titian.