The practice of roasting chestnuts with chicken

Ingredients: Chestnut 400g Feel free.

Chicken one. Ginger piece.

Salt to taste. 1 green onion.

Cooking wine to taste.

Light soy sauce 1 scoop.

Oyster sauce 1 scoop.

Ground white pepper a pinch of grams.

Dark soy sauce for a few drops.

The practice of chestnut stew (roast) chicken practice.

Chicken, chestnut, shallot, garlic, green onion, ginger Add salt and cooking wine to the bowl Light soy sauce Chestnut stewed (roasted) chicken Preparation Step 1

I boiled the chestnuts in water, they can be cooked directly, or they can be stewed raw directly with chicken, it doesn't matter how to stew (roast) chicken with chestnuts Step 2

Then remove the chestnut stew (roast) chicken practice step 3

Wash the chicken, add cornstarch, oyster sauce, light soy sauce, a few drops of dark soy sauce, salt, a little white pepper, peanut oil, chestnut stew (roast) chicken Preparation Step 4

Grasp and marinate the chestnut stew (roast) chicken for half an hour Step 5

Heat the pot with oil, then add ginger slices and stir-fry chestnut stew (roast) chicken Step 6

Pour in chicken nuggets and chestnuts to stew (roast) chicken Step 7

After stir-frying the water, put out the chestnut stewed (roasted) chicken Step 8

Put a little oil in the pot and fry the shallots, shallots and garlic slices until fragrant, then pour in the noisy chicken and chestnut stew (roast) chickenHow to do it Step 9

After stir-frying until fragrant, add water and chestnut stew (roast) chicken Step 10

The last pot of chicken, if you don't buy a local chicken, don't stew it for too long, put the chestnuts in this step, the local chicken needs to be stewed for a little longer, I'm afraid of the chestnut stewed crushed chestnut stew (roasted) chicken method Step 11

I first stewed the chicken for 20 minutes and then added the chestnuts (my chestnuts are still raw, if the chestnuts are cooked, reduce the stewing time later), and then add boiling water, the chestnuts and the chicken stew for another 35 minutes, if it is not a local chicken, do not stew for too long, after boiling the pot on high heat, the stew is medium and low, otherwise the soup will soon dry up, and the vegetables will not be stewed and the chestnut stew (roast) chicken is practiced Step 12

After the chestnuts are cooked, add the sauce bowl and the chestnut stew (roast) chicken Step 13

When the soup is finished, turn off the heat and sprinkle the shallots, mix a few times in the pot at residual temperature, remember to leave a little soup chestnut stew (roast) chicken Step 14

Remove from pan and serve.

The preparation of chestnut roast chicken is as follows:

Ingredients: chicken, chestnut, shallot, ginger, white wine, light soy sauce, sugar, oyster sauce, pillar sauce, salt, oil.

1. Wash the chickens with water and chop them into small pieces.

2. Pour water into the pot, add a little white wine, and blanch the chopped chicken in a pot under cold water.

3. After the water in the pot boils, boil for another 3 to 5 minutes, remove the blanched chickens, and wash them with water.

4. Pour oil into the pot, add ginger slices and stir-fry until fragrant. Pour the blanched chicken into the pan and stir-fry evenly.

5. Stir-fry until the skin of the chicken is slightly yellow, add 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of fried sugar, add a small spoon of Zhuhou sauce, season and adjust the color.

6. Pour in an appropriate amount of hot water, the water is flush with the chicken, and then turn to low heat and simmer after boiling.

7. Stew until the chicken can be easily pierced with chopsticks, add salt to taste, pour in the chestnuts, and continue to stew.

8. Simmer until there is not much soup in the pot, turn on high heat to reduce the juice, and add a few drops of vinegar to enhance the flavor. Sprinkle with the chopped shallots and stir a few times to serve.

The home-cooked recipe for chestnut roast chicken is as follows:Ingredients: Chestnut, chicken wing root (any chicken will do).

Ingredients: ginger, garlic, dried red pepper, star anise, rock sugar, half a bottle of boiling water.

Method: 1. Slice the ginger and garlic, and cut the chili pepper into two sections.

2. Put an appropriate amount of oil in the pot, pour in rock sugar, turn on low heat, and fry the sugar.

3. When the rock sugar has just completely melted, turn off the heat and continue to fry until there are small bubbles coming out.

4. When the chicken is evenly coated with a layer of sugar and oil, add ginger slices, garlic slices, and chili peppers, stir-fry to bring out the fragrance, pour boiling water, and the amount of water is subject to the chicken (this is the purpose of half a bottle of boiling water, the purpose of adding boiling water is to maintain the temperature of the chicken, and avoid the meat becoming old due to the cold shrinkage of the chicken in cold water), turn to high heat and boil.

5. After boiling, add the chestnuts, throw 2-3 star anise into it, and turn to low heat.

6. Add 2 tablespoons of cooking wine, half a tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, and salt to taste.

7. When the soup is about to boil dry, add 1 tablespoon of Lao Gan Ma chili sauce, turn to high heat, stir-fry quickly, sprinkle a little black pepper, and then you can get out of the pot.

Homemade recipe for chestnut roast chicken:

Ingredients: 6 chicken wings, a bowl of chestnuts, and a green pepper.

Excipients: appropriate amount of corn oil, 1 slice of ginger, 3 dried chilies, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, appropriate amount of water.

Steps: 1. Clean the chicken wings and cut them into pieces. Clean the chestnuts, remove the stems and seeds of the green peppers, and cut them into small pieces for later use.

2. Wipe the non-stick pan dry with a kitchen paper towel, pour in an appropriate amount of corn oil, heat the oil on high heat, add ginger slices and dried chili peppers, stir-fry until fragrant. Then pour in the chicken pieces and start stir-frying, stir-fry until golden brown on both sides and <>

3. Pour in 2 tablespoons of cooking wine to remove the smell.

4. Drizzle 2 tablespoons of soy sauce and stir-fry to color.

5. After slightly coloring, pour in water to cover the chicken pieces and add the chestnuts together. Bring to a boil over high heat, then reduce heat to low and simmer.

6. Add 1 tablespoon of oyster sauce and stir well to improve freshness. Simmer until the soup is reduced in the pot.

7. Add 1 tablespoon of salt and 1 tablespoon of sugar, stir well to taste.

8. Pour in the green pepper pieces and stir-fry before leaving the pot.

9. Turn off the heat and put on a plate.

<> "The Method of Chestnut Roast Chicken:

Ingredients: Half a pound of fresh chestnuts, a piece of chicken breast.

Method: 1. Use two spoons of cooking wine, a little pepper, salt, a spoonful of light soy sauce, a handful of sweet potato starch, edible oil seal, and marinate rotten stool socks for ten minutes.

2. Heat the oil, add the marinated chicken breast, and stir-fry until it changes color.

3. Add the chestnut meat and stir-fry together for one minute.

4. Add a bowl of water, a spoonful of light soy sauce and a spoonful of oyster sauce and simmer for 15 minutes. Coarse state.

5. Reduce the juice over high heat, and wait for the soup to thicken.

Chestnut roast chicken is both delicious and nutritious, making it a famous dish suitable for cooking for the family. Since it is still a Sichuan cuisine, the following introduces two different types of chestnut roast chicken, one is the chestnut roast chicken with Guangzhou flavor, and the other is the chestnut roast chicken with Sichuan flavor.

Cantonese flavor

Ingredients: 750 grams of bone-in chicken, 150 grams of chestnut meat, 6 cups of soup, about 1 tablespoon of Shao wine, 1 tablespoon of soy sauce, appropriate amount of cornstarch, pepper and sesame oil.

Method:

1. Remove the thick bones of the net chicken and chop it into a long cube with a width of about 3 cm. Wash and drain the chestnut meat. Cut the green onion into 3 cm pieces. Cut the ginger into long, 1 cm wide slices.

2. Heat the oil pan until it is six ripe, add the chestnut meat and fry it until golden brown, pour in a colander and filter the oil.

3. Heat the oil pan again until it is eight ripe, stir-fry the chicken pieces until the water is dry, add Shao wine, then add ginger slices, salt, soy sauce, and soup and simmer for about 3 minutes.

4. Take 1 clay bowl, use a bamboo grate to pad the bottom, and put it in the wok. Pour the chicken pieces together with the soup, put them on low heat and simmer until they are rotten, add the fried chestnut meat, continue to simmer until soft and rotten, then pour them into the wok, put in monosodium glutamate, green onions, sprinkle with pepper, boil, thicken with cornstarch water, and pour in sesame oil.

Sichuan cuisine

Ingredients: two chicken thighs, a rice bowl of chestnuts, a little green and red pepper.

Method:

1. Cut the chicken thighs into cubes, and put cooking wine to remove the smell when blanching. Peel the chestnuts (cut small bites first, put them in water and cook for five minutes, they are easy to peel), and divide them in half.

2. Put oil in the pot, fry the chestnuts until they turn yellow, and remove them.

3. Put half a spoon of sugar in the base oil, melt it, pour in the chicken pieces and ginger slices and green onion segments and stir-fry. After the chicken pieces are out of the water, pour in the five-spice powder and fry for a while, so that the five-spice powder is fried very fragrant. Put a spoonful of rice wine (if you don't use cooking wine instead, use white wine), a spoonful of soy sauce, and two teaspoons of chicken essence.

4. Put the chestnuts, stir-fry evenly and mix with a bowl of hot water. Bring to a boil over high heat, simmer for 15 minutes, add salt, and put the green and red peppers in the pot for five minutes. sesame oil, a pinch of pepper.