How to make chestnut glutinous rice chicken and how to make it delicious

Ingredients. 500 grams of glutinous rice 6 chicken wings.

15 shiitake mushrooms and 10-15 chestnuts.

4-5 slices of ginger and 3-4 cloves of garlic.

Steps to prepare chestnut glutinous rice chicken.

1.Soak the glutinous rice for 1-2 hours, and it will be OK to crush it by hand. Spread gauze on the steamer, pour the rice that has been controlled from the water, and steam for 30 minutes and turn off the heat.

2.Rinse and salt, salt, and marinate for a while (about 10 minutes. ）

3.Soak the mushrooms in water, soak them in hot water for 10 minutes, and soak them in cold water for about 1 hour if they are not in a hurry.

4.Cut a few slices of ginger and pat a few garlic pieces for later use.

5.Peel the chestnut and cut it in half for later use.

6.Marinate the chicken wings and blanch them in boiling water.

7.If you don't buy lotus leaves, use the leftover zongzi leaves of the Dragon Boat Festival, heat or boil the water, turn off the heat, take the leaves out of the faucet and rinse them, and put them on the side for later use.

8.Put the chicken pieces, ginger, garlic and shiitake mushrooms in the pot, and add soy sauce and salt while stir-frying.

9.Once the rice is steamed, mix the oil, soy sauce, and oyster sauce and pour it over the sticky rice, stirring thoroughly.

10.Fold, bend the bottom of the leaves.

11.First spread a layer of glutinous rice, a layer of fried mushroom chestnut chicken, and then a layer of glutinous rice. Press the top leaves down, wrap them and tie them up.

12.Steam for another 20 minutes and eat.

Tips: Steamed rice can be poured into the water to make shiitake mushrooms more fragrant. I put less soy sauce and oyster sauce in the steamed glutinous rice because of the salty chicken, and more if I like heavy flavors.

Ingredients for chestnut and red date glutinous rice chicken: 1 lotus leaf, 100g glutinous rice, 100g long rice, 200g chicken, 20g chestnuts, 2-3 mushrooms, 4-5 red dates, 2 cloves of garlic, 20g of minced ginger, 20g of green onions, chicken marinade: 1 teaspoon of Shaoxing wine, 1 teaspoon of soy sauce, teaspoon of sesame oil, teaspoon of white pepper.

Preparation of chestnut red date glutinous rice chicken:

1.Soak glutinous rice in water for at least 5 hours or overnight, drain the water and add the long rice to mix.

2.Soak the lotus leaves in warm water until soft, place the lotus leaves in a bamboo cage and add the rice.

3.Soak the jujube in water until it softens the body, and remove the jujube pit. Cut the chestnuts into coarse pieces, then put the chestnuts and red dates on the rice noodles, cover with a cage lid and steam for 20 minutes.

4.Soak the mushrooms in water until soft, cut into cubes, cut the green onions into fine pieces, cut the chicken into fine pieces, add the marinade and marinate for 20 minutes.

5.Heat a frying pan over medium-high heat, remove the oil, stir-fry the garlic and ginger until fragrant, then add the mushrooms and chicken pieces and cook for 3-5 minutes, put the chicken pieces and mushrooms on the rice noodles, steam for another 15 minutes until the chicken pieces are fully cooked, and finally sprinkle with chopped green onions and eat!

The dish of chestnut roast chicken is very appetizing, I want to eat it more soft and glutinous and sweet, and when making this dish, I must pay attention to the simmering time. Chestnut is in the autumn season, and chestnuts are very delicious, whether they are eaten raw or fried, they are very suitable. Before making chestnut roast chicken, be sure to prepare the ingredients in advance, half a black chicken, and half a catty of chestnuts.

After the chestnuts are processed, make a cross knife on the back of the chestnuts, put water in the pot, put the chestnuts into the pot after the water is hot, and boil for 3 to 5 minutes to easily remove the shell. Clean the black chicken, cut it into a suitable size and put it aside for later use, prepare the seasoning, you need to prepare green onions, ginger slices, garlic slices, dried chili peppers, Sichuan peppercorns, spices, bay leaves, and cinnamon. <>

Add an appropriate amount of water to the pot, put the chicken into the pot, add an appropriate amount of ginger cooking wine and green onions and boil and simmer for about three minutes, so that you can also blanch the blood in the chicken. After blanching the chicken, take it out and rinse it under cool water several times, so that you can also wash off the blood and foam, put an appropriate amount of cooking oil in the pot, put the chestnuts into the pot after the oil is hot, fry it until it is golden on both sides, remove the oil and put it aside. <>

Leave the bottom oil in the pan, pour the cleaned chicken into the pan and stir-fry over high heat, so that the fat in the muscles can also be fried, and when the fat comes out, put the chicken on the plate. Put a small amount of cooking oil in the pot, pour the seasoning you have just prepared into the pot and fry the fragrance, be sure to control the heat, in the process of frying the seasoning, it is best to choose to use low heat. <>

After stir-frying the fragrance, pour the freshly fried chicken and chestnuts into the pot, add an appropriate amount of light soy sauce, dark soy sauce, edible salt, cooking wine, sugar and edible salt and stir-fry evenly, add an appropriate amount of water to the pot, it is best to fall over the chicken, turn to low heat and simmer for about half an hour, so that the chestnuts and chicken can be more flavorful. After simmering for half an hour, add an appropriate amount of green and red chili peppers, turn on high heat and reduce the soup.

Select fresh chicken thighs, then cut it into pieces, then take out all the chestnut fruits, first blanch the chicken pieces, take them out for later use after blanching, after burning the oil, put in the appropriate amount of green onions, ginger and garlic, and then put in a little sugar and fry until fragrant, put the chicken pieces in, add the appropriate amount of light soy sauce and oyster sauce, then add the appropriate amount of boiling water and simmer for 30 minutes, then put the chestnuts in, add the appropriate amount of salt and chicken essence, burn over high heat, and you can get out of the pot after 20 minutes.

First, the chicken is cleaned, pasted into a small stick, then the oil is boiled, put into the Tonghe, the chicken pieces are hung after the fragrance is fried, and then the cooking wine, salt, light soy sauce, and dark soy sauce are added after stir-frying evenly. Then put in the appropriate amount of water. Add the chestnuts and stir-fry evenly.

When making it, you need to prepare a whole chicken, remove the hair, add cooking wine and ginger slices to marinate for 5 to 10 minutes, then put it in the pot, add the chestnuts and stir-fry for 40 minutes, sprinkle with chopped green onions and coriander.

For me, the Mid-Autumn Festival is nothing more than being able to eat chestnuts. Although I have eaten too many times from childhood to adulthood, I don't have much envy, but when I grow up, I find that I feel more and more that my life as a child is really happy!

Every year when you eat chestnuts, you can think of a delicacy, chestnut roast chicken, this is the delicacy of our hometown, and in the case of the Mid-Autumn Festival, every family will appear this dish, now it is different, only chestnuts can be eaten at any time. And the season of sugar-fried chestnuts in the streets and alleys is also coming.

My father happened to come to Hefei City to send me some chestnuts, the chestnuts at this time are really red, very tender, I like this time directly or prepare raw to eat, sweet and delicious. And my mother was afraid that the chicken I bought would not be delicious, so she brought a chicken. In that way, I was able to replicate the taste that I used to eat in my hometown.

Chestnut roasted rooster] key food: big rooster, chestnut specific method: chestnut peeled after cleaning, this kind of tender chestnut is very easy to peel, do not use hot water scalding. The older ones should be scalded with hot water for a while before they can be peeled off.

The rooster brought by my mother is really big, and I can't eat it all at once, chop it in two, and eat half of it first. After chopping the pieces, I use the cleaning to wash it a few times, and the chickens raised at home are generally not watery when they are burned. Add oil to the pan, add ginger, garlic, star anise, cinnamon and stir-fry until fragrant.

There are no peppers at home, some can be added a little, and I also added a little animal oil. Pour in the large pieces and stir-fry quickly over high heat until the moisture is lost.

Add light soy sauce, dark soy sauce, oil consumption, old rock sugar, and stir-fry evenly after coloring. Add enough boiling water, prepare the stewed rooster in advance, and propose to add a little more boiling water, so that the rooster will taste good. Be sure to pour the chestnuts in the middle, and after the juice in the pot is significantly reduced, it will turn red and prepare to fry the sugar color in advance, and add an appropriate amount of salt to improve the freshness before starting the pot!

Chestnut roast chicken, is a very good taste of the dish, it is not only delicious, and, the nutrients are also very rich and diverse, long-term eating chestnut roast chicken, can strengthen the muscles and bones, improve immunity, replenish the qi. However, everyone should understand that if you want to make delicious chestnut roast chicken, you still have to be very particular about choosing chicken. It is best to use a rooster, because the small rooster is tender and chewy, therefore, the rooster is a good choice for this delicious dish!

First blanch the chicken pieces and set aside, then put the ginger slices into the oil pan and stir-fry over a small heat, then add the chicken pieces and chestnuts to the high heat and fry for 2 minutes, and at the same time add hot water and spices to simmer for about half an hour before the light of the hall.

Prepare an old hen, then cut into pieces and put it in boiling water, pour cooking wine and ginger to remove the fishy smell, then remove the chestnut shell Zhao Rukai to prepare, then boil the oil, put in the small pepper, fry the fragrance, put in the chicken nuggets, pour in the cooking wine, oyster sauce, chicken essence, salt, pepper, and chestnut pour into the water for boiling and stewing, the soup can absorb the family call to make oak.

After the chicken is cleaned, put it in Shuiyan's Wu or boil it for 1 2 minutes, then take it out with hot oil, put in green onions, ginger and garlic and fry it, then put the chicken pieces in the pot and stir-fry until it turns yellow, then add chestnuts, put some dark soy sauce, dry evenly, add an appropriate amount of water to low heat, and cook for about 30 minutes.

Raw materials: half chicken, 500g chestnut, ginger slices, millet spicy, green onions;

Seasoning] cooking wine, salt, light soy sauce, dark soy sauce, oyster sauce, white chizi sugar;

Production method] 1, buy back the chestnut first shell, cut a hole in the tail, put it in boiling water and boil for 2 minutes, peel it off while it is hot, it can be peeled very easily, more specific shelling methods and chestnut preservation methods have been shared with you before, you can go to see what you need;

2. After cleaning the half chicken bought in the vegetable market, chop it into pieces, rinse it with water again, rinse the blood water, and put it aside for later use;

3. Heat the pot, add cooking oil, the oil temperature is 5 into the heat, first add the ginger slices and stir-fry until fragrant, then add the prepared chicken pieces, stir-fry evenly, and stir-fry the excess water in the chicken, so that the chicken will be more delicious;

4. Stir-fry until the chicken is significantly shrunk and the water in the pot becomes less, start seasoning, add an appropriate amount of imitation cooking wine, salt, light soy sauce, dark soy sauce, oyster sauce, and sugar to enhance the freshness, stir-fry the seasoning evenly and add water directly, the water should not pass the chicken, boil over high heat, and stew the chicken for a while;

5. Because this is just a local chicken, the local chicken is more difficult to cook than ordinary chicken or chicken thighs, so it should be stewed in advance, turn to low heat after boiling, and continue to simmer for 20 minutes;

6. After the chicken is stewed for 20 minutes, add the chestnuts, if you like to eat chili peppers, add a little millet spicy, continue to simmer for 15 minutes, the chestnuts are easier to cook, if you add them at the beginning, it is easy to stew it, the chestnuts can fully absorb the soup in the process of stewing, so that the stewed chestnuts are more delicious;

7. After the chestnuts are cooked, turn on the high heat to collect the juice, the color of the soup will become darker after the juice is collected, and you can leave an appropriate amount of soup according to your preference.

8. After the pot is taken out of the pot, put green onion segments on the surface to decorate, so that the super delicious chestnut stewed chicken is ready.

Chestnut stewed chicken has a knack, learn to do this, the chicken is sweet, the chestnut powder is glutinous, and a big bowl is not enough to eat.

Here's how we do it:

Prepare about three taels of chestnuts, add water to the pot, pour in the chestnuts, and cook for about 5 minutes, the purpose is to peel the skin. After cooking, remove it, mark the surface with a cross, peel it, and set aside.

Prepare 3 chicken thighs, wash the blood and cut them into small pieces, and put them in a basin; Cut one green pepper into hob pieces and put them in a basin.

Cut half a green onion into sections; a small piece of ginger cut into ginger slices; a few garlic seeds; 10 grams of rock sugar, a star anise, a small piece of cinnamon, 4 red peppers, put them in a bowl for later use.

Once the ingredients are ready, we move on to the next step.

Heat the wok, add the cooking oil to the pan and pour it out, then add a little cooking oil, first add the green onion, ginger, garlic and the ingredients to stir-fry until fragrant, then pour in the chicken pieces, stir-fry for a while, fry the fragrance of the green onions, ginger and the ingredients, and stir-fry for about 3 minutes.

Add an appropriate amount of water, add 15 grams of cooking wine to remove the smell, 5 grams of oyster sauce to enhance the freshness, 15 grams of extremely fresh taste, cover the pot, and simmer for 10 minutes.

After that, the green onion and ginger ingredients were detected, the chestnuts were poured, 2 grams of salt, 2 grams of pepper, 2 grams of dark soy sauce were added for coloring, and simmered over low heat for 5 minutes. After that, reduce the juice on high heat for 2 minutes.

Pour in the green pepper and stir-fry for 20 seconds.

Well, this simple and delicious sauce mixed with tofu skin is ready, the color is attractive, and it is very appetizing to look at. The chicken is soft and tender, with an endless aftertaste; The soft and sweet chestnuts absorb the fresh and rich chicken juice, and the taste is better.

Here are the ingredients and seasonings used:

Ingredients: chicken thighs, chestnuts, green peppers, green onions, ginger, garlic, red peppers, rock sugar, star anise, cinnamon.

Seasoning: salt, pepper, dark soy sauce, cooking wine, oyster sauce, very fresh.

How do you cook chestnut stewed chicken? Wash the chicken and chop it into small pieces, add oil and rock sugar to the pot and stir-fry, pour in the chicken pieces and stir-fry until golden brown, add the green onion and ginger soy sauce, stir-fry evenly, add the chestnuts and simmer for another 20 minutes.

1. Marinate the chicken with salt, chicken essence, dark soy sauce and cornstarch.

2. Cut a small hole in the chestnut with a knife, then boil the water to turn on the fire, put the chestnut and simmer for about 15 minutes, and set aside.

3. Stir-fry green onions, ginger and garlic until fragrant.

Add the marinated chicken and stir-fry.

Add the chestnuts and stir-fry.

Finally, add water and simmer until the soup is dry and seasoned.