Chestnut chicken
By BradenVon
I always love to eat chestnuts in canned chestnut chicken, but I don't have any more before I eat a few each time. It's really pitiful. It's better to make it yourself. Chicken doesn't like to be fat, chestnuts have high nutritional value, and their combination is really seamless.
Recipe Recommendations
- sanhuang chicken a
- stew seasoning appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sweet and sour
- stewed
- an hour
- senior
Steps for Chestnut chicken
1
Prepare raw chestnuts.
2
The chestnut must be scratched on the back of the cross before boiling it to make it easier to thin the skin after cooking.
3
Cut the chicken into pieces and place it in the pan to remove the blood.
4
This is the chestnuts that have been plucked and the chicken that has been soaked in blood.
5
These are the seasonings, including soy sauce, white sugar, pepper, etc., onion, ginger, garlic, and cumin, orange peel, fragrant leaves (it is a stew seasoning, sold in supermarkets).
6
Put the pepper grains in the pan and saute them until fragrant, and then take out the pepper grains. Use this oil to stir-fry sugar, add soy sauce, then add chicken, and add other stew seasonings.
7
Add chestnuts, stir-fry for 5 minutes, add salt, and chicken essence. Add water and start simmering for about 40 minutes. The pressure cooker will be faster, but I dare not use it. If a brave friend can use it.
8
out of the pot