Red-burned chestnut chicken
By VicentaLakin
The red roasted pheasant chicken is a very delicious home dish, with traditional tastes of oil and caviar special, shared today with light salt, with only two spoons of light salt sauce, and with fresh cooking, with low salt intake, and to avoid being too swollen to drink too much water, not being able to excrete, leaving us with an oedema, without which we lose weight。
Recipe Recommendations
- spring chicken 800 grams
- chestnut 500 grams
- ginger 3 tablets
- shallots 10 grams
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Red-burned chestnut chicken
1
Preparation of food products: chickens, chestnuts, wine, sauce, water, ginger, onions。
2
Three gingers in the pot first。
3
And pour into the rinse of the poached chicken and lay it evenly in the pot。
4
I'll pour 30 milligrams of tame wine。
5
30 ml of fresh 10 g light-salt-grade sauce in June。
6
500 ml of clean water, no chicken。
7
When the fire of the pot covers open, it will boil for 20 minutes。
8
When you open the hood, you pour it into the husk。
9
Put the lid on again and cook it for 10 minutes, open the lid and try not to flip it so it doesn't break。
10
Finally, some onions will turn off the fire。
11
A simple red-burned chestnut chicken, which can be eaten very well without lard。Red-burned chestnut chicken Make Tips
After the chestnuts have been prepared in advance, they are frozen in the fridge and made out of the stew, which is easier to cook. 2. The chicken is free of pre-emption and can go straight to the pot。