Chestnut chicken
By VicentaLakin
Encyclopaedia: Chestnut chicken is a traditional Chinese dish with its own unique cooking methods in Fujian, Zheish and Shanxi. This one's got a lot of butter, a lot of fragrance. The three processes of cooking with chickens and chestnuts, i.e., fried, steamed and steamed, are popular for both rural and urban people in Shanxi. It's made of chicken cocoon, smelly juice. It's a practice to cook the chestnuts, to go to the inside, to fire the chickens to the skins for a while, to put them into the chestnuts, and to boil the small ones to the soft ones。
Recipe Recommendations
- Cao chicken half a
- chestnuts 200 grams
- soy sauce a small spoonful
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar a spoonful
- ginger a
- onion 3 trees
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Chestnut chicken
1
Get ready to use
2
Wash the chicken and cut it in the pot. Put in a little wine, put in a ginger, onions made for 20-30 minutes。
3
Chestnuts are washed and put in a pot with fresh water for 7 to 8 hours。
4
And pour in boiling water the pickled chickens. Remove impurities and blood water。
5
The primary material is finished。
6
When the boiler pours into the salad oil, it is hot enough to heat up to 7-80%, and the chickens are fried with good water. A small amount of wine can be added to the wine. It's a little yellow on the chicken。
7
The chestnuts that were put in the oven were thrown together for about two minutes。
8
With a large bowl of fresh water, a small amount of old smoke (upholstery) can draw a little more sugar (without salt and chickens). When the fire spreads evenly, the fire starts to boil for 20-30 minutes. Finally, you can turn the fire and gather the juice. Chicken and chestnuts can be soft. Sweet salt levels can be controlled by their own preferences。
9
Easy to operate, usually delicious。
10
The chickens are cozy, the juice is delicious。
11
They are well nourished and fit for all。
12
Chestnuts are warm, cooked to regenerate, strong; chickens are mildly warm, odoury is good, and they feed and strengthen. When cooking, the stomach and the blood of the anger make it look good。