The practice of chestnut stewed chicken is a common trick

How to make chestnut stewed chicken.

First of all, we prepare the ingredients for this chestnut stew, half a chicken, 10 red dates, 1 piece of ginger, 1 small bowl of chestnuts, 1 small handful of goji berries, and a pinch of salt.

It is best to choose old hens for chicken, the meat is firm and chewy, and nutritious, clean the chicken you take home, chop it into pieces, and put it in a bowl for later use. After peeling the ginger, cut it into slices, clean the red dates, peel the chestnuts, wash the wolfberries with water, and put them in a bowl for later use.

Heat the oil, after the oil is hot, put the chicken into the pot and stir-fry, then add the ginger shreds, stir-fry together for a few minutes, until the chicken changes color, put it in a bowl for later use.

Put the chicken in the saucepan, then add hot water to it, simmer for 1 2 hours, the simmering time mainly depends on the age of the chicken, if the chicken is older, the longer the stew time, probably see the chicken is crispy, and the soup becomes golden brown when it is stewed.

After the chicken is stewed, add red dates and chestnuts to it, simmer for about 15 minutes, and finally add wolfberries and simmer for 5 minutes, adding a little salt to taste. It can be taken out of the pot, and the wolfberries are very easy to cook, so put them at the end.

The above is how to make chestnut stewed chicken.

Hello friend, first wash the chicken and chop it into pieces with a knife.

Pour an appropriate amount of water into the pot, put the chicken pieces into the pot, pour in 5 grams of cooking wine, bring to a boil over high heat, and cook for about 1 minute.

Remove and rinse and drain.

Pour an appropriate amount of water into the electric pressure cooker and put the blanched chicken pieces into the pot.

Add the chestnuts and the soaked red dates, add the chopped green onions and ginger slices.

Add cooking wine, bay leaves and cinnamon, star anise, Sichuan peppercorns, and grass cardamom.

Cover the lid of the electric pressure cooker and set it for 20 minutes.

After 20 minutes, add an appropriate amount of salt chicken essence to taste, remove from the pot and serve on a plate.

The taste of chestnut claypot chicken is very good, and the nutritional value is also very high, which is more conducive to the absorption and health of the human body, thank you.

The method of chestnut stewed chicken is relatively simple, that is, fry the chicken, and then put the chestnuts to stew, add some seasonings and eat.

It's very simple, just put the chestnuts and chicken in and simmer for two hours.

Autumn is the season to eat chestnuts, chestnut stewed chicken is a soup with rich nutritional value, chestnuts can enhance people's resistance, help anti-aging, cooked chestnuts are glutinous, especially fragrant. Chestnut chicken soup is a soup that is often drunk in autumn. Let's take a look at the home-cooked recipe of chestnut stewed chicken.

Chestnut, local chicken, ginger, salt, monosodium glutamate.

01 Prepare the ingredients, half of the local chicken, and a pound of chestnuts.

02 Chop the chicken into small pieces and clean them.

03 Clean the ginger, cut it into shredded ginger and set aside.

04 Boil a pot of water in a pot, pour the cleaned chicken into the pot, blanch the blood, then scoop it up and rinse off the foam with running water.

05 Pour the chestnuts into the pot again, blanch them for two minutes, then scoop them up and wash them.

06 Put the chestnuts and chicken together in a pot, add an appropriate amount of water, simmer over high heat, after simmering over high heat, season over low heat, and slowly stew the chicken and chestnuts.

07 Simmer for an hour, and you can smell the strong aroma of chicken and chestnut. Add a pinch of salt and monosodium glutamate, stir the chicken broth well, and you're ready to drink a bowl of hot chestnut chicken broth.

1.Peel the chestnut skin, first use a kitchen knife to cut a knife in each chestnut **, then put them in a basin, pour boiling water, soak for about ten minutes, the skin will all come off, even the thin layer of hair inside is also taken off, even if it is not taken off, it is easy to tear it off.

Ingredients: 1/2 tender chicken (450 grams), 150 grams of peeled chestnuts, 2 fresh red peppers, 1 whole garlic, 20 grams of ginger slices, 2 green garlic.

Ingredients: 2 tbsp light soy sauce, 2 tsp sugar, 1 tsp oyster sauce, 1 tbsp cooking wine, 1 cup chicken broth.

Preparation: Wash the chicken and chop it into small pieces, cut the red pepper into small pieces, peel the garlic and slice it with the whole ginger, and cut the green garlic into sections; Peel and peel the chestnuts and boil them in cold water first, then boil for another 5 minutes, remove and drain the water. Heat 2 tablespoons of oil in a pan, sauté the chestnuts until golden brown on the surface, set aside.

Add the remaining oil and stir-fry with ginger and garlic until fragrant. Add the chicken pieces and stir-fry. When the surface of the chicken nuggets is golden brown, the meat quality is significantly reduced. Pour in 1 tablespoon of cooking wine and cook until dry. Add the sautéed chestnuts.

Add all seasonings and 1 cup chicken broth. After boiling over high heat, turn to low heat and cover the pot to cook. Wait until the moisture is almost dry. Add green garlic and red wild peppers and stir-fry until cooked. Then pour in the green garlic leaves and stir-fry until cooked.

If you buy a large chestnut, you can cut it in half, so as not to be soft enough when cooked; Wild chestnuts, also known as sharp chestnuts, are the best ingredients for stewed chicken.

It is best to stew in an iron pot, if not, use a casserole. First boil over high heat, and when the white gas is clear, then switch to low heat. Add another lid to it.

The fragrance begins to be produced, at first it is the aroma of meat, and slowly there is the sweetness of chestnuts, then the sweetness of chestnuts, and when the fragrance becomes stronger and stronger, the sweetness and nutrition of chestnuts all enter the chicken, especially the chicken bone marrow. This kind of chestnut stewed chicken is called chestnut stewed chicken.

Chestnut stewed chicken soup introduction:

In autumn, chestnuts begin to ripen, and Chinese medicine believes that chestnuts "nourish the spleen and stomach, strengthen the kidneys and tendons, and invigorate blood and stop bleeding". The taste of chicken is sweet and warm, and the main functions are very extensive, not only warming and invigorating qi, replenishing essence and marrow, strengthening muscles and bones, invigorating blood and regulating menstruation, but also for fatigue, emaciation, edema, post-illness weakness, long-term illness and body weakness, health conditioning, maternal nourishment, etc., the benefits are very significant. Drinking chestnut stewed chicken soup in autumn is in line with the principle of tonifying the kidneys in autumn.

Chestnut stewed chicken soup ingredients:

Ingredients: 1 yellow chicken, 150 grams of chestnut.

Seasoning: salt, cooking wine, green onion, ginger slices.

Preparation of chestnut stewed chicken soup:

1. Clean the three yellow chickens, blanch them with boiling water, split them from the back, chop off the tips of the claws, the tips of the wings, break the neck bones, chicken leg bones, wing bones and spine bones with the back of the knife, and then cut them into pieces, blanch them in boiling water for 5 minutes, remove the blood and water for later use; Boil chestnuts in boiling water for 5 minutes, then remove the shell and coat it for later use.

2. Add water to the pot, put the chicken pieces, chestnut kernels, green onions, ginger slices, and cooking wine into the pot together, simmer for 40 minutes, and then add salt to taste.

Tips for Chestnut Stewed Chicken Soup:

Chestnuts are more difficult to peel, you can make a cross on the shell of the chestnut, fry it in oil, and then peel it again.

Chestnut stewed chicken. Ingredients: 200g chestnut

Ingredients: 250g chicken, several green onions, several slices of ginger, several garlic, half a spoon of salt, half a spoon of chicken essence, 2 pieces of rock sugar, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce.

Method: Buy back the raw chestnuts that have been cut in the market and wash them;

2· Put the chestnuts into the pot, boil the water for about 4 minutes and remove them; Shell for later use;

3.Wash and cut the green onions, wash the ginger and cut a few slices, wash and slice the garlic, wash and drain the chicken bought in the market for later use;

4.Put oil in the pot, put the chestnuts in the pan and fry them until the surface changes color, then remove them for later use;

5.Heat the oil to 70%, pour in the chicken pieces and green onions, ginger and garlic and stir-fry together until the chicken skin is slightly charred, then add cooking wine, soy sauce, salt, two small pieces of rock sugar and stir-fry again for about a minute;

6.Add the fried chestnuts and heat the water until the ingredients are submerged; Cover the pressure cooker, press over medium heat for 6 minutes, pour out and sprinkle in the green onions.

The authentic preparation of chestnut stewed chicken is as follows:Ingredients: 6 chicken thighs, 500 grams of chestnuts.

Accessories: half a green onion, a little oil, 1 star anise, an appropriate amount of cooking wine, an appropriate amount of soy sauce, an appropriate amount of salt.

Steps: 1. Clean 6 large chicken thighs and prepare the shelled chestnuts.

2. Chop the chicken thighs into small pieces, rinse off the bone residue with water, and also wash away part of the blood.

3. Pour a little oil into the pot, don't wait for the oil to be hot, pour the chicken thighs directly into the pot, and slowly stir-fry over low heat.

4. Stir-fry until the chicken thighs are slightly reduced, pour the cooking wine and green onions into the pot and continue to stir-fry.

5. When the chicken thighs continue to shrink and the soup in the pot is scarce, pour in an appropriate amount of soy sauce, salt and hot water; Cover and simmer for 20 minutes.

6. Pour the chestnuts into the pot, stir a few times to soak all the chestnuts in the soup, cover the lid, and simmer for 15 minutes.

Authentic recipe for chestnut stewed chicken:Ingredients: half a chicken, 300g peeled chestnuts, a small amount of peppercorns, a small amount of wolfberry, moderate salt, 4 6 slices of ginger, and an appropriate amount of green onions.

Steps: 1. Put the chicken in boiling water, boil it for the first time, and scoop out the blood blisters in the pot.

2. After the blood blisters are cleaned up, add clean chestnuts.

3. Then add the ingredients: ginger, wolfberry, Sichuan pepper, chicken fat. Turn on low heat and simmer for more than 3 hours.

4. After removing from the pot, sprinkle a little fresh green onion to make it more fragrant.

Chestnut stewed chicken plate out of the dish has a unique aroma of chestnut, chestnut will taste very soft and glutinous sweet, stew such a pot of chestnuts to share with the family, the following is my collection of chestnut stewed chicken practice, welcome to collect Oh!

Preparation of ingredients

Fresh chestnut, pheasant, green onion, ginger and garlic, star anise, dried chili, cooking wine, salt, sugar, light soy sauce, dark soy sauce, bell pepper to taste.

Methodological steps

1. Cut each chestnut into a cross, then pour it into a pot of boiling water, add salt and cover the pot and simmer for 5 minutes, then peel the chestnut meat after taking it out;

2. Wash the pheasant, drain the water, chop it into large pieces, blanch it with hot water and remove the blood stains, wash and drain it with hot water for later use;

3. Stir-fry the chestnuts over low heat until the sides change color, then take them out, and fry the chives, ginger, garlic, star anise and dried red pepper in the bottom oil of the pan;

4. After fragrant, add the chicken pieces and stir-fry, cook in cooking wine, add hot water to submerge, boil over high heat and turn to medium heat and simmer;

5. Simmer until the chicken is medium-cooked for 7 minutes, then pour in the chestnuts, add salt, light soy sauce, sugar to taste, and then color with a little dark soy sauce;

6. Cook until the chestnuts and chicken are cooked thoroughly, reduce the juice over high heat, add the bell pepper and stir well.

Tips:

When peeling chestnuts, peel them one by one from the hot water, so that they can be peeled well.

Preparation of ingredients

Appropriate amount of chicken, 500 grams of chestnuts, 2 red peppers, ginger, 1 spoon of salt, appropriate amount of rock sugar, appropriate amount of rice wine, 2 tablespoons of braised sauce, appropriate amount of shallots.

Methodological steps

1. Wash the chicken and cut it into pieces, cut the green onion and ginger for later use, and cut the red pepper into pieces;

2. Remove the shell of the chestnut and put it in warm water to remove the underwear and set aside;

3. Put oil in a wok and stir-fry chives and ginger, add chicken pieces and stir-fry, then pour in rice wine and light soy sauce;

4. Add sugar and fry until the chicken pieces are slightly yellow, add water to submerge the chicken pieces after fragrant, pour in the braised sauce, add chestnuts, add salt and boil;

5. Then turn to low heat, cover the pot and simmer, stir two or three times in the middle, cook until the water is dry, the chestnuts and chicken are soft and rotten, sprinkle with chopped green onions and red pepper and mix well.

Tips:

If you don't have braised sauce at home, you can use dark soy sauce and light soy sauce to mix it in a 1:4 ratio.

Materials:

Half chicken, chestnut, oil, light soy sauce, cooking wine, star anise, bay leaf, chopped green onion.

Method

1. Wash the chicken and cut it into pieces; Chestnuts cross the chestnut, add water to the pot and cook over high heat for 15 minutes, overcool the water, peel the shell and take the meat for later use.

2. Heat oil in a pot, add chicken pieces, cook cooking wine, and heat until fragrant.

3. Add dark soy sauce, stir-fry well, pour in the water that has not covered the chicken, add star anise, bay leaves, and simmer over medium heat.

4. When half of the water is consumed, add chestnuts, boil over high heat, turn to low heat and simmer for about half an hour.

5. Before cooking, reduce the juice over high heat and sprinkle with chopped green onions.

The chestnuts are stewed in the chicken for 20 minutes before putting them in. The materials that need to be prepared in advance are: half a chicken, 300 grams of chestnuts, two green onions, a piece of ginger, two pieces of garlic, 30 Huazheng peppers, three star anise, three pieces of cinnamon, two spoons of salt, one spoon of cooking wine, and two spoons of chicken essence.

1. Prepare the materials! Chicken, chestnut, green onion, ginger, garlic, star anise, cinnamon, locust, peppercorns.

<>3. Pour in the chicken and stir-fry, add a little salt, chicken essence and cooking wine to taste during the stir-frying.

4. Stir-fry until all the chicken fat is boiled out.

5. Add an appropriate amount of water, you can have a little more water, because chestnuts will be added later. Add star anise, cinnamon, green onion, ginger and garlic.

6. After about 20 minutes, the chicken is stewed until fragrant, and then add the chestnuts.

7. Simmer on high heat for 10 minutes, wait until the chicken and chestnuts are cooked thoroughly, and season appropriately according to taste.

Ingredients:

Ingredients: 1 chicken (whole), 250 grams of chestnut.

Excipients: 1 bell pepper

Seasoning: 6 grams of salt, half a green onion, 4 slices of ginger, appropriate amount of garlic, 2 star anise, 4 dried chilies, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, appropriate amount of vegetable oil.

Clan Notification Procedure:1.Use scissors to cut a cross on the top of the chestnut one by one;

2.Pour boiling water into the chestnuts, cover and add salt;

3.Cover and simmer for 5 minutes;

4.Take out and peel the chestnut meat one by one;

5.Wash and drain the pheasant;

6.Chop into large pieces and blanch them with hot water to remove blood and impurities;

7.Rinse with hot water and drain for later use.

8.Remove from the oil pan and stir-fry the chestnuts over low heat until they change color, then take them out;

Fu Nian 9Stir-fry shallots, ginger, garlic, star anise and dried red pepper in the bottom oil;

10.After the fragrance comes out, fry the chicken pieces on high heat and cook in cooking wine;

11.Add unused hot water, bring to a boil over high heat, turn to medium heat and simmer;

12.Until the chicken is medium-cooked at 7 minutes, add the chestnuts, add salt, sugar, light soy sauce to taste, and a little dark soy sauce to color;

13.Simmer until the chicken and chestnuts are cooked through, reduce the juice over high heat, add bell peppers and stir-fry evenly.