Beijing-style roasted chicken with chestnut

1

Cut the whole chicken into pieces.

2

Put a little oil in the pan to moisten it and add the chicken nuggets to the bottom of the pan and stir-fry.

3

Stir fry the chicken nuggets until the oil in the slightly yellow pan becomes clear and remove the chicken nuggets for use.

4

Stir fry the spring bamboo shoots with the bottom oil overflowing from the stir-fried chicken nuggets in the pan. When the spring bamboo shoots are stir-fried until slightly yellow, use a small spoon to scoop out some of the excess oil in the pan.

5

Then add the spring onion, ginger pieces and spices and stir fry until fragrant.

6

Stir fry the onions, ginger and spices until fragrant, and add Shao wine.

7

Pour in appropriate amount of soy sauce.

8

Pour in the stir-fried chicken nuggets and stir-fry well, then add appropriate amount of boiling water.

9

Sprinkle with a little pepper, sprinkle with a little sugar and stir well.

10

Finally cover the pot and simmer for 15 minutes.

11

After stewing the chicken nuggets until they are done, pick out the onions, ginger and spices inside.

12

Season with a little salt and MSG, add in chestnut meat and harvest juice.

13

After the soup is cleaned, you can take it out of the pot and serve it on the table.

Characteristics of this dish: oily and red color, soft glutinous chicken chestnut meat, rich taste and delicious food, and excellent spring tonic. Warm tips: 1. After washing the chicken, cut the pieces to be even in size. Don't flip the chicken pieces first when frying them in the pan, but flip them after they come out of the oil, so that they will not stick to the pan. 2. When stir-frying the chicken nuggets, the oil will appear very turbid in the first place, but when the water is consumed, most of the chicken nuggets will become clear. It is best to stir-fry until this time, and then braise it again. In this way, the chicken nuggets will not be fishy but will be very fragrant. This method is that the taste will be completely embedded into the meat and the taste will naturally be very fragrant. 3. You don't need a lot of seasonings to make this dish. Just use Shaoxing wine, soy sauce and a little sugar, and add a little spices. Salt is just an auxiliary seasoning. If it is salty enough, there is no need to add salt. This traditional dish "Beijing-style Chestnut Roast Chicken Nuggets" is ready for friends 'reference!