Roasted chicken fin with chestnut
This dish is salty and delicious, the chestnuts are soft, glutinous and sweet, and the chicken is strong, smooth and tender. The rich sauce is salty and slightly sour, which is very appetizing to eat.
Recipe Recommendations
- chicken wings eight
- chestnut sixteen
- pepper appropriate amount
- octagonal appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- ketchup appropriate amount
- rock sugar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Roasted chicken fin with chestnut
1
Cut the chicken wings in half and blanch them in water, remove them, wash them and dry for later use. Slice ginger and cut garlic into two.
2
Peel the chestnut and break it in half by hand. You can't cut it, it will break easily.
3
Put the chicken wings in the pan and fry them slightly yellow on both sides.
4
Pour away all the oil. Add pepper and star anise and stir-fry until fragrant.
5
Add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, three or 4 rock sugar, and 1 tablespoon of ketchup, and stir well.
6
Add chestnuts and water, ginger slices, the water will drown but not the chicken wings. Bring to a boil over high heat and simmer over low heat for 20 minutes, then add salt according to your taste.
7
The juice is collected on fire.
8
Add garlic and stir-fry until done, and finally add some chicken essence.Roasted chicken fin with chestnut Make Tips
Next: Fry the chicken wings first to taste better. Change it to chicken legs or roast it as a whole chicken. The color of the chicken wings will be better if you put sugar sugar. But the most important thing is the ketchup. When the ketchup is put in, the taste neutralizes the saltiness of the soy sauce, making the taste better, and the color is particularly gentle and attractive. Don't worry about the strong ketchup flavor. People often say that when cooking meat without garlic, the nutrition will be reduced by half. Garlic is put in last. Those who don't like garlic will not put it in, but I especially love garlic myself. You can try the role of Zanthoxylum bungeanum or not. I think it is very different. This dish is very suitable for family banquets for the elderly and children, because it is not spicy, and the fragrant, glutinous and delicious chestnuts are good for your health.