Chestnut chicken

In autumn, the perfect partner with chicken is chestnuts, which can be seen in both the north and the south, with similar nutritional values despite a slight difference in taste and head size. Chestnuts have the reputation of "The King of thousands of fruit" and "The Wooden Foods" and are rich in starch, protein, coarse fibre and multiple vitamins, glycerine temperature, sweeteners, food for snacks and soup for cooking。

Recipe Recommendations

chicken legs 6 rats
chestnuts 500 grams
oil a little
green onions half a piece of
octagonal 1
cooking wine appropriate amount
soy sauce appropriate amount
salt appropriate amount
water 2 bowls

salty and fresh
stewed
three-quarters of an hour
ordinary

Steps for Chestnut chicken

Six legs of chicken are cleaned and chestnuts are ready

The chicken leg chops small pieces, washes the bones off with water, and partially washes the blood out

Put a little oil in the pot, don't wait for the heat, pour the chicken leg straight into the pot, and the little fire will fall out slowly

A slight reduction in the length of the chicken leg and the pouring of the wine and onions into the pot and continuing the fire

When the chicken leg continues to shrink and the soup in the pot is scarce, it pours into the proper amount of sauce, salt, hot water; lids, 20 minutes of little fire

And pour the chestnuts into the pot, mix them a few, so that the chestnuts are all immersed in the soup, and the lid is covered, and the little fire is released in 15 minutes。

Chestnut chicken, chestnut sweets, meat fragrance