Home-cooked chicken legs with chestnut
By AustinMayert
I often feel that the restaurant is very delicious, and the taste I make is never enough. Later, I learned that the secret is that the restaurant has complete ingredients, soup and secret recipes. At home, what you eat is home-style. Try the home-style flavor of five-spice powder and chicken essence.
Recipe Recommendations
- chestnut appropriate amount
- yellow wine a tablespoon
- soy sauce a tablespoon
- white sugar a teaspoon
- spiced powder a teaspoon
- chicken essence a teaspoon
- salt appropriate amount
- ginger slices appropriate amount
- onion appropriate amount
Steps for Home-cooked chicken legs with chestnut
1
Cut two chicken legs into pieces, put in the water and cook, add cooking wine to remove the fishy smell, leave the lid open, and cook for 2 minutes. Peel the chestnuts and break them in half by hand, and cut the green and red peppers into small circles.
2
Stir fry chestnuts in hot oil in a hot pot and turn yellow. Remove them.
3
The remaining oil in the pot is melted into white sugar. Add five-spice powder and fry it, immediately add chicken pieces, ginger slices, and spring onions, stir-fry. Dry the chicken and cook rice wine. Don't use cooking wine instead. If there is no rice wine, use white wine.
4
Add 1 spoonful of soy sauce, chicken essence, and salt at the same time and stir fry well.
5
Stir in a bowl of hot water, bring to a boil over high heat, and simmer over low heat for 15 minutes.
6
Collect the juice over high heat, add the green and red peppers, sesame oil, and start the pan.