Roasted chicken fin with chestnut
By WillaMayert
Chestnut contains a lot of protein, fat, B vitamins and other nutrients, and is known as the "king of dried fruits." In addition, it has high therapeutic value. It has the effects of tonifying kidney, replenishing qi, replenishing spleen and strengthening stomach. It is a good tonic for anti-aging and prolonging life. However, chestnuts contain more starch, and eating more can easily stagnate qi, so don't eat too much at one time.
Recipe Recommendations
- chestnut appropriate amount
- chicken wings appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- tomato sauce appropriate amount
- salty and sweet
- burn
- three-quarters of an hour
- simple
Steps for Roasted chicken fin with chestnut
1
Raw material diagram.
2
Peel the chestnut and wash the chicken wings in half.
3
Blanch the chicken wings with water and wash them.
4
Add a little oil into the pan and fry the chicken wings on both sides until brown.
5
Add pepper and star anise and stir fry until fragrant, add soy sauce, soy sauce, rock sugar, and ketchup, and stir well.
6
Add chestnuts and water. 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
Collect the juice over high heat, add the garlic and stir-fry it until done.
8
Serve on a plate. The chestnuts are sweet and soft, and the chicken wings are tender and smooth. They are really delicious!Roasted chicken fin with chestnut Make Tips
1 If you buy too many chestnuts, you can peel them all, put them in the refrigerator, and take them whenever you use them. 2 Chestnut contains more starch, and eating more can easily stagnate qi, so don't eat too much at one time. 3 This dish is not spicy and suitable for the elderly and small friends.