Chestnut chicken
By VicentaLakin
This roasted chicken, it's also a rush, thinking it's good to eat chestnut and chicken. Chestnut mud and cheese made a layer, smooth chicken legs with peppers, onions and onions, and Western style but very suitable for the Chinese stomach. It's better color。
Recipe Recommendations
- chicken legs two
- chestnut 100 grams
- cheese 150 grams
- green and red pepper one each
- onion half a
- miscellaneous vegetables a tablespoon
- salt
- black pepper a teaspoon
- oyster sauce half a tablespoon
- soy sauce half a tablespoon
- olive oil a tablespoon
- butter 10 grams
- milk a tablespoon
- egg liquid half a tablespoon
Steps for Chestnut chicken
1
Raw material。
2
The chicken leg goes to the bone and slits the blade with a knife. Salt, pepper powder, olive oil, pelican oil, 10 minutes of pickled。
3
Chestnuts are boiled and plattered into roses, eggs, milk, salt, and cheese are mixed。
4
Pepper cut。
5
The saucer rubs butter, the first chicken leg is laid, the skin is underneath。
6
Put a little cheese silk on it, put the chestnut on it。
7
Put another piece of chicken, the skin side up, rub two pieces of chicken and chestnut in the hand, put cheese silk, lay a layer of chestnut, put a layer of cheese silk, vegetables, onions, peppers. The rest of the chestnuts I baked into balls. It's good to have a soft tummy out there when it's baked。
8
200 degrees, mid-level 20 minutes. Take out the rest of the cheese silk. Keep cooking for 10 minutes。
9
We'll just have to bake the plate。Chestnut chicken Make Tips
Like making a pizza, sprinkle some cheese after laying down a layer of vegetables; this helps hold the ingredients together. A good method for peeling chestnuts: Add a tablespoon of salt to boiling water. Cut a slit in each chestnut. Turn off the heat, drop them into the pot, and after 3 to 5 minutes, peel them one by one; they peel very easily. The cut must be deep enough to go past the second layer of skin at least. For chestnuts intended for paste or puree, just cut them in half for easier peeling.