Boiled chicken with chestnut
By MacyErdman
Please note that white sugar is the key to the taste. If you want to be stewed and less spicy, you can make more white sugar and less dry peppers. I use a spoonful of white sugar and a small handful of dry peppers.
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Steps for Boiled chicken with chestnut
1
First, the chicken is cut into pieces. The size of the pieces depends on the family's eating habits. Of course, the small pieces will appear "more" and will be more delicious, hehe. Then put the chicken nuggets into a large bowl, pour the cooking wine and soy sauce and marinate for about 30 minutes to taste. This step is very critical. You can marinate according to the ratio of cooking wine and soy sauce of 3:1.2
Heat the pan over high heat and pour the oil (It is recommended to use blending oil. The blending oil has no miscellaneous flavor and can avoid conflicting flavors with other side dishes.) Appropriate amount, wait until the oil is 8 minutes hot, sprinkle in Qiubei dried peppers. When the dried peppers are fried crispy (don't fry them), pour in the green onions, ginger, garlic, tsaokuo grains, star anise grains, and fennel grains. Stir, and wait for the aroma to smell, directly pour in the marinated chicken pieces. Be sure to remember here that the marinated chicken pieces do not need to Pour the juice and pour it into a bowl. The taste directly affects the amount of your marinade.3
Stir fry the chicken nuggets. When the chicken skin begins to roll, add sugar, stir fry a few times. After all the sugar is added to the meat, add water. Make sure the water goes above the chicken nuggets. This is the key. Then pour in the chestnuts. Cover the pan and heat over medium heat.4
Continue to cook, stirring during the process. The purpose is to make the meat more delicious. When the soup is almost sixty percent dry, add diced carrots and diced green (red) peppers, stir fry, then continue to cover the lid, and simmer for a few more minutes.5
Finally, when the diced carrot is soft, collect the juice over high heat, but don't dry it up. This soup is the essence. Leave it until it is less than half of the chicken nuggets, then pour in some light soy sauce, and then stir fry for a while. You can serve up.Boiled chicken with chestnut Make Tips
1. I didn't add any salt or MSG to this dish at all; the flavor comes entirely from the marinating of the chicken with light soy sauce and cooking wine in the early stages, and the flavor of the chestnuts later on. The reason for pouring in an appropriate amount of light soy sauce just before finishing is to act as the salt. Of course, you can adjust this amount according to your own taste.
2. Have you noticed that in the water-adding step, I require the water to definitely cover the chicken pieces? This requirement has its specific purpose: the water must be sufficient because cooking chestnuts takes time. Many recipes use pre-cooked chestnuts, but my method uses raw chestnuts directly. Therefore, you must add water as I instructed, so that the cooked chestnuts will have a soft, floury texture and a sweet taste.
3. Actually, carrots and red (green) peppers are optional. I added them for the sake of nutrition and presentation. You can use your own creativity, such as adding onions or potatoes, which is fine, but be sure not to add too much, otherwise it will overpower the original flavor of the dish.
2. Have you noticed that in the water-adding step, I require the water to definitely cover the chicken pieces? This requirement has its specific purpose: the water must be sufficient because cooking chestnuts takes time. Many recipes use pre-cooked chestnuts, but my method uses raw chestnuts directly. Therefore, you must add water as I instructed, so that the cooked chestnuts will have a soft, floury texture and a sweet taste.
3. Actually, carrots and red (green) peppers are optional. I added them for the sake of nutrition and presentation. You can use your own creativity, such as adding onions or potatoes, which is fine, but be sure not to add too much, otherwise it will overpower the original flavor of the dish.