"Stewed Chestnut Chicken"(creative name on November 18)
Introduction to cooking methods:
1. Use pepper oil to fry natural spices such as scallion white, ginger slices, cinnamon, fennel, and geranium into a pot successively with slow fire at low temperature to obtain essence;
2. Put the processed chicken pieces and chestnuts into the pot successively, spray cooking wine and stir-fry until the surface protein solidifies and the ingredients change color;
3. Add the soy sauce, stir fry and color, add fine salt and white sugar to taste, then add enough water, cover the lid and heat for a while, turn to slow fire and simmer for about 20 minutes, braise the ingredients, then harvest the juice and season. Pour in chopped green onion, stir fry and serve on a plate.
Features:
1. The color, aroma, shape and shape are complete, the color is golden and red, the fragrance is fragrant, the taste is fresh, fragrant and glutinous, and the nutrition is extremely rich;
2. The ingredients are reasonably configured, the nutrition is balanced, the cooking is simple, the color, aroma and shape are complete, and the names of the dishes are appropriate and smooth;
Nutritional value:
Chestnut: Also known as chestnut, it is a health care product that nourishes and cures diseases. Chestnuts are sweet and warm in nature and have the effects of nourishing the stomach and strengthening the spleen, replenishing the kidney and strengthening the waist, strengthening muscles and activating blood circulation, stopping bleeding and swelling. Chestnuts are rich in nutrients, including carbohydrates, protein, fat, multiple vitamins and inorganic salts. Chestnuts have a good preventive and therapeutic effect on hypertension, coronary heart disease, atherosclerosis, etc. The elderly often eat chestnuts, which are of great benefit to fighting old age, preventing aging and prolonging life.
Chicken: Chicken not only tastes delicious, but also has the characteristics of high protein and low fat and is rich in nutrients. It is called the "source of energy".
Now I will upload the ingredients configuration, processing and production diagram of "Roasted Carp with Scallion and Braised Meat" to share with my relatives.
Braised Spiced Chestnut Chicken
Recipe Recommendations
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Braised Spiced Chestnut Chicken
1
Select ecologically farmed grass chickens about 8 months old, slaughter, wash, put them in the refrigerator to freeze for about 24 hours, and then take them out and thawed.
2
After thawing and washing the chicken, use a knife to cut the chicken meat except the neck, vertebrae, chicken feet, chicken wings tips, and chicken offal into large pieces. (Chicken necks, vertebrae, etc. are used as soup; chicken offal is used as stir-frying or soup)
3
After processing the chicken necks, vertebrae, chicken feet, and chicken wings tips, place them in a fresh-keeping bag and place them in the refrigerator for refrigeration.
4
Fresh chestnuts are steamed in a microwave oven at medium and high power, steamed for about 5 minutes, and then peeled off the shell.
5
Choose natural spices such as cinnamon, fennel, fragrant leaves, pepper, ginger, and chives, wash them with warm water and dry them. (Not available if mouldy ones are mildewed)
6
Place the processed ingredients on the side dish for later use.
7
Add appropriate amount of Zanthoxylum bungeanum oil into the pan. When the oil temperature rises to about 50 degrees, add ginger, onion, cinnamon, and fennel, and stir-fry with slow fire at low oil temperature to produce the essence.
8
When the aroma is strong and slightly yellow, add fragrant leaves and other spices and stir-fry for a while.
9
When the fragrant yellow and withered fragrance is strong, add the processed chicken nuggets and spray in cooking wine.
10
Stir fry over high heat until the surface protein of the chicken is solidified and the meat color changes.
11
Add the processed chestnuts and stir fry for a while.
12
After the chestnut changes color slightly, add appropriate amount of soy sauce, fine salt, and white sugar, stir fry and color.
13
Add enough water.
14
Cover the lid, bring to a boil over high heat, and cook for about 5 minutes. Then, switch to simmer slowly for about 20 minutes to simmer the chestnuts.
15
After the chestnuts are crispy and fragrant, use high heat to season the soup, add chopped green onion, stir fry, and serve on a plate.
16
Picture 1 of the finished dish of "Braised Spiced Chestnut Chicken".
17
Picture 2 of the finished dish of "Braised Spiced Chestnut Chicken".
18
Picture 3 of the finished dish of "Braised Spiced Chestnut Chicken".