Red-burned chestnut chicken

Have you ever had a chicken with chestnuts? Chestnuts are sweet, chickens are soft, they taste beautiful, and they all think they're very lucky。

Recipe Recommendations

pipa leg 800g
raw chestnuts 200g
onion appropriate amount
ginger slices appropriate amount
octagonal one
soy sauce appropriate amount
soy sauce appropriate amount
yellow wine appropriate amount
white sugar appropriate amount
salt appropriate amount
MSG appropriate amount

salty and fresh
burn
half an hour
simple

Steps for Red-burned chestnut chicken

It's cold-legged, it's open, it's fuzzy, it's clean and clean。

Cut your legs in two or three, slice your onion, slice your ginger, prepare an eight。

Chestnuts strip off the skin and clean up。

In the pot, the oil is up to 50% heat, the fragrance is down to the oak, and the chicken is down to the skin and it's a little yellow。

Put on the yellow wine, smoke it, and swipe it on the chicken。

Join the ginger onions and continue to fry。

Into the chestnuts。

Add hot water without chickens, then sugar, salt, and feel light enough to add soy sauce to the top of the lid and boil the soup up。

The delicious red roasted chestnut chicken will be ready for you。