Which dish is chestnut roast chicken, and what production skills are needed for chestnut roast chick

This chestnut roast chicken can be made into chestnut soup, and the taste is particularly good, you can try it.

Chestnut roast chicken is a traditional famous dish inNortheast cuisine, Sichuan cuisine, Hunan cuisine and other cuisines have this dish. Chestnut roast chicken can be added with different ingredients to make a different taste. People who like light can make chestnut roast chicken with Guangzhou flavor, people who like spicy can make chestnut roast chicken with Sichuan cuisine, and people can make different chestnut roast chicken according to their own preferences.

Its finished product has the characteristics of fresh chicken meat, sweet chestnut, thick and mellow juice, bright red color, and beautiful and generous.

Tips and tricks. 1. Blanch the chestnuts for 3 4 minutes before burning, then fry them in oil, and then burn them again, which is easy to burn through and easy to taste.

2. Chestnuts should not be boiled for too long, otherwise they will not be easy to peel off.

Introduction: Chestnut roast chicken is a traditional dish in China, and it is also a dish that we often see in our daily life and is very popular. Chestnut roast chicken is mainly made of other materials such as chicken chestnut, many people will make this chestnut roast chicken, but everyone's production method is different, so some people make chestnut roast chicken is very delicious, and some people make a total lack of staring is almost meaningful, today I will discuss with you what production skills are needed for chestnut roast chicken.

To make chestnut roast chicken, you first have to prepare the chicken, and you can choose the chicken leg part for the chicken, and prepare the chestnut separately. There are also condiments such as green onions, ginger, salt, cooking wine, soy sauce, and sugar. After preparing the ingredients, you can start to make the chestnuts, first remove the shells and wash them, put them in a pot and boil them in water for 4 minutes, and then remove them.

Put cooking oil in a pot, add the blanched chestnuts and stir-fry until the surface of the chestnuts changes color, then remove them. Heat the oil again in a pan, add the green onion and ginger and stir-fry until fragrant, then pour in the chicken pieces and stir-fry. <>

When the chicken pieces are fried on the surface until browned, add cooking wine, soy sauce, salt, sugar, etc. to taste, stir-fry evenly, then add the chestnuts, pour in boiling water, the boiling water needs to cover the chicken pieces and chestnuts. Bring to a boil over high heat, then turn to medium-low heat, cover the pot and cook for about 20 minutes. At this time, pay attention to stir-frying to avoid sticking to the pan, and then sprinkle in chopped green onions or coriander after the water is collected.

When making chestnut roast chicken, blanch the chestnuts for a few minutes or so, and then fry them in oil, so that the chestnuts are easy to cook and easier to taste. When processing the chicken thighs, you can first marinate them with chopped green onions, cooking wine, and salt, which can reduce the fishy smell in the muscles. In addition, try to add enough water at one time when adding water, because if you add water halfway, it will make the chicken woody and hard.

These tips can make the chestnut roast chicken richer in flavor and more tender in the chicken.

It is necessary to prepare the ingredients in advance, marinate them in advance, and fry the chicken pieces until they are golden and crispy.

First, the chestnuts are cleaned, the back is spine-raised, the second is boiled in water, the skin is removed, the third is to chop the chicken into pieces, blanch, fourth, pour oil into the pot, put in the Bingzhou wild pickpocket sugar, and fry the sugar color, fifth, pour the chestnuts into it and add thirteen spices, add water, salt and other seasonings, and simmer for half an hour.

Chestnuts are cleaned and clean, boil in water for ten minutes, then remove the shell and chop the chicken into pieces, wash it several times, put oil and rock sugar in the silver liquid pot, fry the color and destroy the branches, put in the chicken and stir-fry, then put in the chestnuts and stir-fry, add water, and cook for about an hour.

Chestnut roast chicken is a very famous dish, which has both color and fragrance, and you can eat the sweetness of chestnuts and the tenderness of chicken. It can be said that it is very delicious to eat, but to make a classic, delicious chestnut roast chicken, it also requires some production skills. When making the roof rotation, be sure to choose fresh chicken and cut it into evenly sized pieces, after which it will marinate for a few minutes.

This can not only make the chicken better flavored when stewing, but also effectively remove the smell. And when peeling chestnuts, it will be easier to heat them in the microwave first, and then peel them. <>

1. What are the production skills for the dish of chestnut roast chicken?

First of all, prepare the ingredients, chestnuts, chicken, green and red peppers, green onions, ginger, thirteen spices, dark soy sauce, light soy sauce, rock sugar, cooking wine. Then put the chestnuts in running water and wash them several times to ensure that they are clean enough. Then on the back of the chestnut, change to a flower knife.

Put it in a saucepan, then add an appropriate amount of water to the pot, turn on medium-low heat and bring to a slow boil. When the water is boiled to dry quickly, it will be able to ripen and automatically break the shell, in this case, it can be quickly peeled. You can also put raw chestnuts in the microwave, roast them for a few minutes, and then peel them, which will be relatively simple.

2. Conclusion. It can save a lot of time, and then put the purchased chicken into running water, rinse it, and chop it into evenly sized pieces. You can also put the chopped chicken pieces into the basin, add an appropriate amount of water, and completely soak out the blood in the chicken, so that it can effectively remove the fish.

After the water boils, put the chicken in the pot and blanch it for 2 3 minutes, then remove it, put it in cold water, and let it cool to dry for later use. Heat the oil, put rock sugar after the oil is hot, fry the sugar color, then put the chicken into the pot and stir-fry, then put the green onion, ginger, dark soy sauce, light soy sauce, into the pot, can better color. It can also completely stimulate the flavor of the chicken.

Then put the peeled chestnuts into the pot, add an appropriate amount of water, salt, thirteen spices, cover the pot, and simmer for half an hour. <>

Blanch the chicken in a pot under cold water, not hot water, the hot water will make the chicken reeds shrink rapidly, affecting the overflow of blood water, so the effect of blanching to remove blood water is not good. The chestnuts should be fried in oil first, and the fried chestnuts will be stewed with wide beard, which will be more accompanied by the noodles of the cherry blossoms, and it is also easy to absorb the flavor.

You need to marinate the chicken in advance, enlarge the ingredients, stir-fry the green onions, ginger and garlic, then put in boiling water, simmer over low heat, and add the chestnuts. Chestnuts must be large and sweet.

Care should be taken not to add too much light soy sauce and oyster sauce. The temperature should be moderate. Don't get too high. Don't cook for too long.

<> "Chestnut Roast Chicken." Ingredients: three yellow chicken, chestnut, green wheel guess red pepper, green onion, ginger and garlic.

Cooking steps. 1.Peel the chestnuts and steam them in water for 20 minutes.

2.After the chicken is cut into small pieces, blanch the green onion and ginger and cooking wine in the water to form the foam.

3.Heat the oil, put the ginger and garlic and fry until fragrant, turn on the low heat to slowly fry the moisture in the chicken, and add seasoning when the chicken fat is fragrant.

4.Add a spoonful of light soy sauce, oyster sauce, dark soy sauce, chicken essence and salt (you can also add a small amount of sugar to enhance the freshness).

5.Add boiling water that has just submerged the ingredients, turn to low heat and simmer for 15 minutes to reduce the juice, and finally add green and red peppers and stir-fry for a minute or two.

<> "Chestnut Roast Chicken." Ingredients: local chicken and plum, chestnut.

Ingredients: cinnamon, star anise, bay leaf, green onion, ginger, garlic.

Seasoning: salt, monosodium glutamate, soy sauce, oyster sauce, dark soy sauce, cooking wine.

Method: Wash the chicken, I use my own black chicken here to be more fragrant, chestnut, garlic, ginger, slices, green onions, chicken in the pot, add ginger cooking wine, blanch the water, skim off the foam, over the boiling water, add hot oil in the pot, add the town next to the garlic, ginger slices, fry until fragrant, put the chicken and stir-fry the chicken, add cinnamon, star anise, Qiyin leaf soy sauce, frog oil pen pump, stir-fry and color, add chestnuts and stir-fry, pour in an appropriate amount of boiling water, cook for half an hour, add Yanzhou monosodium glutamate to taste, and collect the juice over high heat.

Chestnut roast chicken is a special dish of the Han people, and it is a common dish in Northeast cuisine, Sichuan cuisine, Hunan cuisine and other specialties. Chestnut roast chicken is nutritious and has a certain effect. The finished product has the characteristics of fresh and smooth chicken, sweet chestnut, thick and mellow juice, bright color, and unique style.

Ingredients: 1 lumpy chicken wing, 150 grams of chestnut, ginger and garlic, rice wine, and an appropriate amount of salt.

Method: 1Wash the chicken, cut it into small pieces and blanch it in boiling water. Soak the chestnuts in hot water for 1 hour, peel and set aside.

2.Put the chicken into a dish, add green onions, ginger, rice wine, and put it in a cage drawer to cook.

3.Put the pot on the fire, bring the oil to a boil, pour in the steamed chicken, and stir-fry the chestnuts.

4.Add salt, cold water, cover tightly, change to a simmer and simmer until soft.

Ingredients: 10 chestnuts, 1 black-bone chicken, appropriate amount of peanut kernels, ginger slices, and appropriate amount of salt.

Method: 1Peel the chestnuts and peel them, and take the chestnut kernels for reservation; The black-bone chicken is dehaired, and the internal organs are removed from eight pieces and cleaned; Wash the ginger slices and cut them into slices.

2.Put the chestnut kernels and peanut kernels into the black bone chicken belly, and wrap the chicken belly with threads to close the chicken belly.

3.Put the black-bone chicken in a pot, add cold water, not over the chicken, and then add ginger slices and salt.

4.Bring to a boil over high heat, reduce to medium and simmer until the chicken is tender.

Ingredients: 500 grams of chicken, 250 grams of chestnuts, 1 bell pepper, appropriate seasoning.

Method: 1Peel the chestnuts and peel them to starve and take the chestnut meat. Wash the chicken, chop it into chunks and use boiling water to remove blood and residue.

2.Bring to a boil in a pot, heat the chestnuts in a pan until they fade, then remove them, and stir-fry the shallots, garlic, star anise and dried red pepper in the bright oil in the pan.

3.After the aroma comes out, add the black pepper chicken nuggets to make it red and fry in oil, add rice wine, light soy sauce, add a certain amount of water, and bring to a boil.

4.Turn to low heat and cook until the chicken and chestnuts are cooked, reduce the juice on high heat, add bell peppers and stir-fry evenly.

Sichuan, this dish is very tasty, and this dish is very nutritious, this dish has chestnuts and chicken in it.

It should be a special delicacy of the Han people, and it may generally be found in the Northeast, Sichuan, and Hunan. And the dish is very tasty.

This dish is a traditional famous dish, which is available in the Northeast and Sichuan, and is a specialty.

Sichuan cuisine, Hunan cuisine, and Northeast cuisine all have this dish. The nutritional value is particularly high, and it can also be supplemented with protein and vitamins.