Roasted chicken with chestnut
By TyreekRunte
Adding pepper and star anise will make the chicken look slightly dark to a certain extent, but it will taste strong. You can also avoid sesame oil and water starch for home-style flavor.
Recipe Recommendations
- chestnut 350 grams
- chicken legs of 4
- garlic 3 capsules
- pepper 30 capsules
- octagonal 1 capsule
- green garlic 1 piece
- ginger 1 block
- onion 2 sections
- soy sauce 1 tablespoon
- yellow wine 1 tablespoon
- chicken powder 1 tablespoon
- water starch 1 tablespoon
- sesame oil half a tablespoon
- salt appropriate amount
Steps for Roasted chicken with chestnut
1
Open a hole on the back or cut it in half, soak in boiling water for 5 minutes, remove the shell and film.
2
Cut the ginger into slices and the green garlic into sections. (I forgot the ginger on the chopping board and didn't get it.)
3
Cut the chicken legs into small pieces, rinse them repeatedly to remove the blood, and drain them.
4
Put oil in a wok, heat the oil, add chicken meat, stir-fry to dry, and remove (omit the frying step).
5
Wash the pan and add oil separately. Add pepper and star anise and stir-fry until brown. When there is pepper fragrance, add spring onions, ginger and garlic and stir-fry until fragrant.
6
Put the chicken nuggets into the pan, add rice wine and soy sauce, stir well.
7
Pour the water into the pan that holds the chicken nuggets, add appropriate amount of salt, add chestnuts, stir evenly, cover and simmer over medium to medium heat.
8
When collecting the juice in the pan, add the green garlic seedlings, chicken powder, and 1 tablespoon of water starch and stir fry well, pour in sesame oil, and serve.
9
After the operation is completed, remove the pan and load the plate.