Tea tree mushroom chestnut chicken
Soak raw chestnuts in sugar water overnight and cook in the pot. It is very easy to remove the skin.
Recipe Recommendations
- chicken half a
- Dry tea tree mushroom 100 grams
- chestnut 150 grams
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- dried red pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- oil appropriate amount
- salty and sweet
- burn
- an hour
- ordinary
Steps for Tea tree mushroom chestnut chicken
1
Wash the chicken.
2
Soak raw chestnuts in sugar water overnight, cook them in the pan, peel off the skin, and set aside.
3
Soak dried tea tree mushrooms in advance, remove roots and impurities, wash and set aside.
4
Slice ginger and cut green onions into sections for later use.
5
Cut the chicken into small pieces and blanch it in water.
6
Add green onions, ginger, aniseed, and dry red peppers to stir-fry until fragrant.
7
Heat the wok, add the oil to 60% heat, add the chicken pieces and stir fry until the chicken color and the water dries.
8
Add soy sauce, cooking wine, sugar and stir well.
9
Add tea tree mushroom and chestnut and stir well.
10
Add boiling water and the water soaked in tea tree mushrooms, bring to a boil over high heat, cover and turn to medium heat, and simmer for about 30 minutes until the chicken is crisp, finally season with salt, and the soup is thickened.