Chestnut chicken legs
Ingredients: soy sauce,chicken essence,salt,chestnut,red pepper,chicken legs,cooking wine,rock sugar,sesame oil,onion,Jiang,garlic,octagonal,pepper
Recipe Recommendations
- chicken legs 10 rats
- chestnut 400 grams
- sesame oil appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- red pepper appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Chestnut chicken legs
1
Peel the chestnuts, wash them and cut them in half. If they are very small, you can leave them alone. It depends on your preference. As for the tips of peeling, you will see it in the tips below.
2
Heat the oil in a frying pan, add green onions, ginger and garlic, star anise, pepper, and red pepper and saute until fragrant, add chicken legs and stir fry, add soy sauce and continue to stir fry. (PS: You can also pickle the chicken legs with cooking wine and soy sauce in advance).
3
Add rock sugar, stir fry for a while, and add boiling water. The chicken legs are not difficult to cook, so the amount of water added can not exceed the chicken legs.
4
After boiling over high heat, turn to medium to medium heat and simmer until the chicken legs are almost cooked. Add chestnuts and continue to simmer slowly.
5
Add seasonings to taste, add seasonings, and collect juice over high heat.Chestnut chicken legs Make Tips
1. Tips for peeling chestnuts: Spread the purchased chestnuts in a cool, ventilated, and dry place to air out for a few days; this facilitates both storage and peeling. When ready to use, take some chestnuts, wash them, and make a small slit in each with a knife. Bring a small pot of water to a boil, add a little salt, then pour in the chestnuts. Cover the pot and let them steep for over 5 minutes (turn off the heat while steeping). Afterward, you can start peeling. Peel them one by one as you take them out of the pot; do not take them all out at once or wait for the water to cool down, otherwise, they will become difficult to peel again. Find the small cut you made earlier, and they will open very easily. You can effortlessly extract the whole chestnut meat. Place the peeled chestnut meat in clean water for later use.
2. If you are using chopped chicken legs or chicken chunks, you can stir-fry the chestnuts together with the chicken. I used whole legs, so to ensure better flavor absorption, I boiled the chicken legs first and added the chestnuts later to stew together. If added too early, the chestnuts become too mushy, and I don't like that texture.
3. You can also marinate the chicken with cooking wine and soy sauce in advance to help it absorb the flavor. I didn't marinate it here and stir-fried it directly. I prefer this way, so it depends on your own habits and preferences.