The home cooked practice of chestnut roast chicken, the practice of chestnut roast chicken

Materials. Ingredients; 250 grams of chicken half chestnut.

Accessories; 5g ginger, 5g garlic, 5g salt, 3g sugar, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce.

Preparation of chestnut roast chicken.

1. Cut the chicken into small pieces, blanch in the pot, skim off the foam after the water boils, remove the chicken pieces and rinse well.

2. Heat the oil pan for seven minutes, pour in the ginger slices and garlic into the pot and stir-fry until fragrant; Add the chicken pieces and stir-fry until the meat is slightly yellowed.

3. Add light soy sauce, dark soy sauce and sugar, stir-fry evenly, so that the chicken pieces are evenly coated with sauce.

4. Add the water that has not been covered with chicken pieces, bring to a boil over high heat, turn to medium-low heat and simmer for 20 minutes.

5. Then add the peeled and washed fresh chestnuts.

6. Simmer for 30 minutes and add salt.

7. Reduce the juice on high heat, and only a small amount of soup can be turned off and removed from the pot.

8. Finished chestnut roast chicken.

300 grams of chestnuts and 600 grams of chai chicken.

Excipients: 1 gram of pepper, 2 grams of Sichuan pepper, 20 grams of ginger and garlic, 1 gram of star anise, 1 gram of cinnamon, 1 gram of bay leaves, 20 ml of cooking wine, 2 grams of salt, 20 ml of braised soy sauce, 20 grams of chives.

Steps: 1 Blanch the chicken into cubes and remove it for later use.

2 Chestnuts shelled and skinned for later use.

3 Stir-fry peppercorns and ginger and garlic in hot oil.

4 Add chai chicken, star anise, cinnamon and bay leaves and stir-fry until fragrant.

5 Add the cooking wine.

6 Add salt and pepper.

7 Drizzle in the teriyaki soy sauce.

8 Add water, bring to a boil and simmer over medium heat for 40 minutes.

9 Add the chestnuts and simmer for another 10 minutes.

10 Add the green onion and serve.

11 Finished product:

Chestnut roast chicken (also known as chestnut chicken pot).

Ingredients: 1 chicken, appropriate amount of chestnut, a few shiitake mushrooms, 1 head of garlic, 1 piece of ginger, a few chives, 1 green and red pepper, a little cooking wine, appropriate amount of chili sauce, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of bean paste.

Method: 1. Wash the mushrooms and cut them into small pieces, cut the green and red peppers into rings, cut the green onions into chopped green onions, and cut the ginger into slices.

2. Boil water in a pot, after the water boils, put in the mushroom blanching, blanch the water for 3 minutes, and then remove it for later use.

3. After peeling the chestnuts, blanch them in a pot, blanch them for 5 minutes, and then remove them for later use.

4. Put a little oil in the pot, after the oil is hot, put in the ginger slices, stir-fry until fragrant, then put in the processed chicken and stir-fry, add a little cooking wine to remove the smell, add an appropriate amount of chili sauce and oyster sauce, stir-fry, then put in the blanched shiitake mushrooms, stir-fry for a while, and then put in the blanched chestnuts.

5. Prepare a few garlic cloves, put them whole, continue to stir-fry, then put in the chopped chili rings, add an appropriate amount of salt, light soy sauce, a little water, cover the pot and simmer until the water is dry. It's ready to cook.

Teach you how to make chestnut roast chicken simple and delicious.

How to cook chestnut roast chicken? After the oil is hot, add the chicken and stir-fry the cooking wine to dry the water, add the green onion and ginger bean paste, fry for two minutes and then add the chestnut. ，

How to make chestnut roasted black chicken:

Ingredients: half a black chicken, half a pound of chestnuts.

Seasoning: 1 piece of ginger, half a head of garlic, 1 green onion, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of sugar, 1 tablespoon of salt, 1 tablespoon of cooking wine, 2 dried peppers, half a handful of Sichuan peppercorns, 1 large ingredient, a few bay leaves, 1 cinnamon.

Cooking steps: Step 1: First of all, process the chestnuts, draw the fresh chestnuts on one side with a cross knife, add water to the pot and boil, pour the chestnuts into the pot, cook for three minutes, turn off the heat when the time is up, remove the shells of the chestnuts while they are hot and put them on a plate for later use.

Step 2: Rinse the black chicken briefly, then chop it into pieces of moderate size and put it on a plate for later use.

Step 3: Cut the ginger into slices, cut the green onions into segments, cut the garlic into slices, then put on a plate, and then put in 2 dried peppers, half a handful of Sichuan peppercorns, 1 large ingredient, a few bay leaves, and 1 cinnamon for later use.

Step 4: Add water to the pot, put the chicken in a pot under cold water, put a few slices of ginger, green onions and 1 tablespoon of cooking wine in turn, bring to a boil over high heat and cook for 3 minutes, and fry the blood water of the chicken.

Step 5: After blanching the chicken, take it out, rinse it with water several times, clean the scum of the chicken, take it out and drain the water for later use.

Step 6: Heat a little more oil in a wok, put the chestnuts in the pan, fry the chestnuts over high heat until the surface is golden brown, and remove the oil to control the dry oil.

Step 7: Leave the bottom oil in the pot and pour the chicken into the pot, stir-fry over high heat to bring out the water vapor of the chicken, and at the same time stir-fry the fat and put it out for later use.

Step 8: Pour all the spices into the pan with the oil in the pan and stir-fry over low heat to bring out the fragrance.

Step 9: After the seasoning is fragrant, pour the chicken inside, put in the chestnuts at the same time, very evenly, then add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, 1 tablespoon of cooking wine, and continue to be very even.

Step 10: Stir-fry all the seasonings evenly, pour in boiling water to cover the chicken, cover and bring to a boil over low heat, turn to low heat and simmer for about 30 minutes.

Step 11: After the chicken has been stewed for 30 minutes, add green and red pepper rings and 1 tablespoon of salt, stir-fry evenly, and thicken the soup over high heat, but don't collect it too dry, the soup will be more delicious, and then get out of the pot and make it a dish.

Chestnut roast chicken is a famous dish of the Han nationality, which belongs to Hunan cuisine. The main ingredients are bone-in chicken and chestnut meat. This dish is characterized by tonifying the spleen and stomach, strengthening muscles and bones, and stopping diarrhea.

It can be eaten by the general population, but it is more suitable for the elderly, the sick, and the infirm. Chestnut roast chicken is nutritious and has a certain curative effect. The finished product has fresh chicken, sweet chestnut, thick and mellow juice, bright red color, and beautiful appearance.

Peculiarity. Preparation of chestnut roast chicken. Ingredients: 200 grams of chestnuts and half a chicken.

Seasoning] 3 grams of salt, 4 slices of ginger, 2 star anise, 1 cinnamon, 50 ml of cooking wine, 30 ml of dark soy sauce, 10 grams of sugar.

Steps:

1.Add a little oil to the pan, stir-fry the chestnuts in oil, remove the oil and set aside.

2.Leave the bottom oil in the pot, stir-fry the ginger slices, then add the chicken pieces and stir-fry, after the skin is slightly yellow, add cooking wine.

3.After that, add dark soy sauce and stir-fry until the color is even.

4.Add enough boiling water, you can cover the amount of chicken, bring to a boil on high heat, and then turn to medium-low heat.

5.Add the peppercorn cinnamon.

6.Add the sautéed chestnuts, cover and cook over medium-low heat for 30 minutes.

7.Add a spoonful of sugar and continue to simmer on high heat until the soup is dry and thick.

8.Add salt to taste.

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 melted, turn off the heat, use the residual temperature to continue frying until there are small bubbles, then add the chicken key, turn on low heat and stir-fry.

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.