Puerperal recipes.
[Chestnut chicken nuggets] are light yellow in color, salty and sweet, and are rich in protein, fat, carbohydrates, vitamins B1, B2, C, calcium, iron, phosphorus, zinc, niacin and other nutrients.
Chestnuts have the effects of nourishing the stomach and strengthening the spleen, replenishing the kidney and strengthening the muscles, activating blood and stopping bleeding. They are matched with chicken meat, which can generate essence and nourish the blood, and nourish the five internal organs. They are nourishing but not greasy. They can also promote postpartum lochia elimination and uterine recovery through their blood circulation and hemostasis effect.
Chestnut chicken nuggets
By MyrticeSwift
Recipe Recommendations
- chicken legs in 1
- chestnuts 15 capsules
- soy sauce 1 tablespoon
- salt a little
- chicken essence 1 teaspoon
- cooking wine 1 tablespoon
- diced green onion appropriate amount
- water starch 1 tablespoon
- white sugar 1 tablespoon
- vegetable oil 500 grams
- qingshui appropriate amount
- ginger appropriate amount
- salty and sweet
- braised
- three-quarters of an hour
- ordinary
Steps for Chestnut chicken nuggets
1
Wash the chicken legs, cut them into pieces, add a little soy sauce and cooking wine, mix well, and marinate for 10 minutes. Remove the shells and cook the chestnuts. (Please click here for the quick peeling method of chestnuts: Remove the shells and cook them. (Please click the following link for quick chestnut peeling: http://home.meishichina.com/space-42236-do-blog-id-123055.html)
2
Pour the oil in a wok and heat it to 70% heat. Add in the chicken nuggets and fry until golden brown. Remove and drain the oil.
3
Then put the chestnuts into the pan and fry them, remove them and drain the oil.
4
Pour a little oil into a frying pan, add chopped green onions and ginger and stir-fry until fragrant.
5
Add the chicken nuggets.
6
Add cooking wine, soy sauce, a little salt, and sugar and stir well.
7
Pour in appropriate amount of water and bring to a boil over high heat, turn low heat and simmer the chicken nuggets until 70 ripe.
8
Add the chestnuts and continue to cook until the chicken nuggets and chestnuts are crispy, collect the juice over high heat, leave a little soup, turn off the heat, and put the chicken nuggets and chestnuts into the plate.
9
The soup in the pan is thickened with water and starch.
10
Season with chicken essence and drizzle with a little cooked oil.
11
Pour on the chicken nuggets.