I don't like chestnuts very much. But Xiaoyu said he wanted chestnuts when he read a health magazine, and now it's the time to roast chicken with chestnuts. I eat chicken and he eats chestnuts.
The method was very simple. I was going to take a photo of the degree, but when I was halfway through it, Xiaoyu came back. When he interrupted me, I forgot to take a photo of the rest.
Roast chicken with chestnut
By LiaKlocko
Recipe Recommendations
- chestnuts appropriate amount
- spring chicken a
- garlic appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Roast chicken with chestnut
1
A baby chicken.
2
Stir fry chestnuts with sugar, pat them with a knife, and they will be easy to peel. After peeling, use warm water to bubble them slightly; clean the chicken quickly and cut into pieces; cut the onions, ginger and garlic into large pieces for later use.
3
The cut baby chicken.
4
After blanching, wash the blood foam with warm water and control the water.
5
Cut green onions, ginger, garlic, and peppers for later use.
6
Add a little more oil to the pan, throw the dried peppers in and fry until fragrant, then add the onions, ginger and garlic to stir until fragrant (leaving half of the drops of onions).
7
Pour the blanched chicken with water drops into it and continue to stir fry to create the aroma.
8
Pour the soaked chestnuts into the pan and continue to stir for about 3 minutes.
9
Add water, finish the chicken, bring to a boil, and simmer over medium heat for 10 minutes. When the soup is one-third left, add salt and soy sauce, stir fry well, simmer until the soup is dry, and pour the remaining drops of spring onions in and stir-fry until fragrant.