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Sichuan-style braised chestnut chicken

author:Good bean net
Sichuan-style braised chestnut chicken
Sichuan-style braised chestnut chicken

1

Wash the chicken nuggets, I use a chicken (people less to reduce the amount)

Sichuan-style braised chestnut chicken

2

Add chicken nuggets in cold water twice

Sichuan-style braised chestnut chicken

3

After well, remove and drain

Sichuan-style braised chestnut chicken

4

Chestnuts are made before and put in the refrigerator

5

Garlic grains, ginger slices, a handful of dried chili peppers, a moderate amount of peppercorns Spices have, fragrant leaves, cinnamon, fennel, sand kernels, star anise

Sichuan-style braised chestnut chicken

6

Put oil in the pan (more points) and sauté the chicken first, and sauté for a while until the skin of the chicken is soft

Sichuan-style braised chestnut chicken

7

Add watercress paste, soy sauce, ginger garlic, spices, etc. and stir-fry until fragrant, then add the right amount of water to boil

Sichuan-style braised chestnut chicken

8

When the moisture is almost the same, pour in the chestnuts and cook for a while, put some MSG, salt can be (chestnuts can not be cooked for too long, long will rot)

Sichuan-style braised chestnut chicken

9

Everyone loves to eat it

Open a small knife on the chestnut and boil it in water for a while, and the shell will be peeled off. The taste of chicken is good or the selection of live chicken slaughter is good, the market to buy chicken wings chicken legs to make is not very tasty, meat is very old.

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