This year, there is a bumper harvest of chestnuts and oil chestnuts in the north. There are many varieties and the prices are cheap. Raw fresh chestnuts are among the best in Beijing. The oil chestnuts produced in Huairou are of the best quality. Unfortunately, fresh oil chestnuts cannot be bought in the market, and it takes more than an hour to drive to the Huairou production area to purchase them.
Today, I bought some big fresh chestnuts in the supermarket. Although the chestnuts are not as good as oil chestnuts, they are big and taste good. The disadvantage is that they are not easy to peel! After I bought it home, I cooked it and peeled it for half an hour before I finished peeling it. First, I used my fingers to dig it until my nails hurt, and then I used a knife to scrape the peeling belt. Finally, I finished peeling it. Anyone who has a quick way to peel chestnuts may wish to give guidance. Thank you!
The color of cooked chestnuts is not good, and it seems that the chestnut meat is a little black, but it does not affect the taste and taste. The chestnut that is stir-fried or peeled raw is golden and beautiful, but the raw chestnut is really difficult to peel! Today, chestnut is used to make a dish called "Braised Chestnut Chicken". This dish belongs to a traditional Beijing-style dish. In the past, this dish was made only with sugar color and soy sauce to color. Today, I didn't use the sugar color and put some oyster sauce in it to taste more delicious. The practices are as follows;
Braised Chestnut Chicken
By KeiraCrona
Recipe Recommendations
- sanhuang chicken 一只 650 grams
- chestnut meat 200 grams
- mushrooms 60 grams
- winter bamboo shoots 60 grams
- cooking oil appropriate amount
- onion 30 grams
- ginger slices 10 grams
- octagonal 2 grams
- geranyl 1 tablet
- yellow wine 25 grams
- soy sauce 15 grams
- oyster sauce 25 grams
- salt 1 grams
- white sugar 10 grams
- MSG 2 grams
- pepper appropriate amount
- corn starch appropriate amount
- salty and fresh
- braised
- half an hour
- simple
Steps for Braised Chestnut Chicken
1
Wash the whole chicken first, chop it into pieces, and then marinate it. Add rice wine, salt, pepper, spring onion, ginger slices, fragrant leaves, and star anise into it and grab it well.
2
Then add appropriate amount of dry corn starch, grab well, marinate for half an hour.
3
The chicken pieces are marinated for half an hour and then fried with appropriate oil.
4
Don't move the chicken nuggets after being put into the pan, wait until one side is browned and then turn over, so that after the bottom is browned until browned, the chicken will produce oil and will not stick to the pan.
5
After completely frying the chicken nuggets until golden brown, add the onions, ginger spices, etc. used to marinate the chicken and stir fry well.
6
Stir the chicken nuggets well, cook in rice wine, then add soy sauce, and finally add oyster sauce and stir well.
7
Stir well, add the ingredients of mushrooms and winter bamboo shoots, stir well again.
8
Then add the chestnut meat and add boiling water.
9
Cover the lid and simmer for 10-12 minutes.
10
Then add a little sugar and stir-fry well to freshen up, then sprinkle with a little salt and stir-fry well.
11
Sprinkle with a little pepper and MSG at the final seasoning.
12
Put in the condiments and remove the juice over high heat.
13
After the soup is cleaned, you can take it out of the pot and plate. Garnish it with lettuce and serve on the table.Braised Chestnut Chicken Make Tips
Characteristics of this dish: oily color, tangy aroma, fragrant chicken nuggets, soft chestnut, coupled with mushrooms and winter bamboo shoots, the taste is very delicious. Warm tips: 1. Chestnuts or oil chestnuts can be cooked raw at the time of purchase. The stir-fried oil chestnuts will be easier to peel, and the cooked chestnuts should be put after the chicken is cooked, so that they are not easy to break. 2. You can also use chicken legs, which will be more convenient. 3. When making "braised chestnut chicken", be sure to fry it until it is brown and then start braising, so that the taste will be very fragrant. Wrap some dry starch when frying is to prevent the oil from exploding and not easily injuring people. The oil should be put in the right place and not too much. After frying, you can simply stew it directly without decanting the oil, which is more convenient. It's okay not to wrap it with starch, but it's better to dry up the water with kitchen paper, especially for girls who are afraid of being scalded. This traditional home-cooked dish,"Braised Chestnut Chicken", is ready. The braised chicken made in this method is very fragrant for friends 'reference!