The practice of chestnut roast chicken is home cooking, and the home cooking method of chestnut roas

Chestnut roast chicken home-cooked method].

Ingredients]: 1 orchard chicken, 250g chestnut (chestnut choose red bright and full, don't choose jet black), a little green pepper.

How to make it]:

Step 1: Many people say that chestnuts are difficult to deal with, and they use various hammers to chop, but they are exhausted at the beginning, and they are not peeled well when they get angry. I'll teach you two secret recipes today:

First cut a small hole in the chestnut, soak it in hot water, let it cool, and peel it off; First, cut a small hole in the chestnut and put it in the microwave for a minute so that you can peel the shell better.

Step 2: Prepare an orchard chicken that is still alive in the morning, the orchard chicken can let the stall boss help you deal with it, or you can deal with it yourself, after processing it, prepare cold water into the pot, add two spoons of ginger wine (or cooking wine and ginger slices) to remove the fish, put the orchard chicken into the water and blanch it, and then take it out and set aside.

Step 3: Put oil and a few rock sugars in the pot, stir-fry over low heat (pay attention to the large bubbles to small bubbles, it will be bitter after frying), add the chicken pieces, stir-fry, this step is to color the chicken, it is indispensable.

Step 4: Slice the ginger, dice the garlic and stir-fry in the pan until fragrant. Put the chestnuts in the pot, add natural tap water (the tap water in the cafeteria can be drunk and cooked directly) to cover the chicken, and bring to a boil.

Step 5: 1 spoonful of salt, 3 spoons of light soy sauce, 1 spoonful of pepper, seasoning, cover and simmer over medium-low heat for about 15 minutes, add a spoonful of oyster sauce and some green peppers before cooking, collect the juice and put it on a plate.

3 pipa legs, appropriate amount of chestnuts, green onions, ginger, Huadiao wine, rock sugar, oyster sauce, light soy sauce, salt, chicken essence, sugar.

Production steps: Step 1: Peel raw chestnuts for later use; Cut the pipa leg into large pieces, and then put the chopped chicken into clean water; Stir-fry some sugar with rock sugar and set aside.

Step 2: Add water to the pot, blanch the chicken in a pot under cold water, and then add ginger slices, green onions and Huadiao wine to remove the smell. After the heat boils, remove the foam, then use a colander to remove the chicken, dry and set aside.

Step 3: Heat the pot well, add an appropriate amount of cooking oil, add ginger slices and green onions and stir-fry until fragrant, then add the blanched chicken, then add a small half spoon of sugar, and stir-fry until the chicken is colored.

Step 4: Add an appropriate amount of water to the pot, add the peeled chestnuts, then add a little oyster sauce, light soy sauce, salt, chicken essence, sugar to taste and color, stir evenly with a spoon and bring to a boil over high heat.

Step 5: After the heat is boiling, cover the pot, turn to medium-low heat and simmer for 20 minutes, and simmer the chicken until soft and flavorful; Then turn on the high heat to thicken the soup, then pick out the green onion segments and ginger slices in the pot, and finally put it on the plate, and then sprinkle a little green onion to decorate and eat.

Key points of production:

If you buy frozen chicken, it is best to blanch it to remove the smell; If it is a freshly killed live chicken, it can be fried directly in the pot after cleaning, and there is no need to blanch, so that the chicken is fresher.

If you want to do a good job of this food, we still first prepare the ingredients needed for this food, the ingredients to be prepared are: chicken thighs, chestnuts, and the seasonings to be prepared are: green onions, ginger, cooking wine, soy sauce, salt, sugar and sweet noodle sauce.

First of all, the chestnut, the raw chestnut is not easy to peel the shell, we first cut the top of the chestnut to a cross, and then put the chestnut into the boiling water to scald, so that it is easy to remove the shell of the chestnut, even the layer of skin inside is easy to peel off, look, is it very clean, prepare a pot, put an appropriate amount of water in it, put the chestnut peeled shell into the pot, boil over high heat for about three or four minutes, and then take it out, control the moisture for later use, so that the boiled chestnut is more flavorful and more soft.

After we have simply processed the chestnuts, we began to prepare the chicken, the chicken used here is chicken thigh, the chicken thigh meat is tender and delicious, it is used to make the best ingredients for this delicacy, after the chicken thigh is bought, after cleaning and cutting into small pieces, then put the cut chicken leg into a large container, put salt, cooking wine and light soy sauce in it, stir it evenly by hand, marinate for about half an hour, prepare a wok, put oil in it, and wait for the oil to heat up, put the chestnuts that have come out before and stir-fry it, Stir-fry until the chestnuts change color slightly, then remove and set aside.

Then heat the oil in the pot again, put the marinated chicken pieces in and stir-fry, stir-fry for a little longer, and when the surface of the chicken begins to turn yellow, we put the appropriate amount of sweet noodle sauce into it, stir-fry evenly and put soy sauce and cooking wine in it, put white sugar in it, stir-fry evenly, and then put the chestnuts in it, go into the appropriate amount of boiling water, boil over high heat and turn to low heat and simmer for about half an hour.

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.

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.