How to make chicken and chestnuts, how to make chestnut stewed chicken

The specific steps are as follows.

1: First of all, in the first step, we will process the roast chicken and chestnuts, clean the roast chicken first, and then cut it into smaller pieces, because the smaller pieces are easier to absorb the flavor. Then the chestnuts are shelled, peeled, and set aside after passing through a side of water.

The other ginger and shallots are also cut into shredded ginger and chopped green onions, respectively, and set aside.

2: Next, let's stir-fry the seasoning. Heat the oil 7 percent, when it is hot, we call the ginger and shallots to put it in, and then add a little bean paste to stir-fry him evenly until the fragrance spreads.

That's when we can. Add the chicken pieces that have been prepared in advance and stir-fry them so that the surface is evenly colored. Add a little water and continue to stir-fry evenly.

After covering the pot and simmering for 10 minutes, we remove the lid and put the chestnuts in and stir-fry them, and continue to cover the pot.

3: In order to evenly absorb the flavor of chestnuts and roast chicken, we should simmer here for about 20 minutes until the water in it is boiled dry. When the time is up, we can lift the lid and sprinkle with a little chopped green onion. It's ready to be tasted.

Peel off the chestnut shells first, and stew the chicken into pieces and the chestnut meat together.

The chestnut chicken stew is very delicious, just like a regular chicken stew, and then the chestnuts are peeled and stewed together.

Chestnut stewed chicken method:

Material preparation: big rooster, chestnut 8; Excipients: appropriate amount of ginger, appropriate amount of green onion, appropriate amount of cooking wine, appropriate amount of Weidamei soy sauce, appropriate amount of five-spice powder, appropriate amount of pepper.

Steps: 1. Chop the chicken into large pieces, sprinkle with pepper, five-spice powder and marinate it with cooking wine and Weidamei soy sauce (if you don't think it's salty enough, you can put some salt) for half an hour to taste;

2. Chop the chestnuts open, put them in the pot, boil for a minute or two after boiling, and remove the shell;

3. Put the shelled chestnuts and muscle pieces in the pressure cooker, put the green onion and ginger at the bottom of the pot, and then add a little boiling water to boil;

4. After the pressure is reached, extinguish the fire after 10 minutes of medium fire, and simmer for another 10 minutes;

5. Fragrant chunks of chicken and sweet and noodle chestnuts are on the table!

Ingredients: Ingredients.

16 chestnuts.

300g in chicken wings

50g of green peppers and 50g of red peppers

Tomatoes 1 trimming oil.

Salt to taste, soy sauce to taste.

Appropriate amount of chicken essence, appropriate amount of ginger.

Garlic to taste. Appropriate amount of green onions.

Appropriate steps. 1.Raw material diagram.

2.Boil the chestnuts for five or six minutes, peel them and set aside. (I've been cooking for a bit longer) 3Shred the green and red peppers, shred the ginger, cut the garlic into large cloves, and cut the green onions into sections.

4.Tomatoes cut into small pieces.

5.Blanch the chicken wings with boiling water to remove the blood.

6.Heat the oil in a wok, stir-fry the chicken wings until golden brown, remove and set aside.

7.Wash the wok, re-add a small amount of oil, add the green onion, ginger and garlic and stir-fry until fragrant.

8.Add the chicken wings and stir-fry.

9.Add an appropriate amount of soy sauce.

10.Add the diced tomatoes and stir-fry until the tomatoes are soft.

11.Add the peeled chestnuts.

12.Add an appropriate amount of water, spread over all the ingredients, add an appropriate amount of salt, bring to a boil over high heat, turn to medium heat and simmer for 20 minutes.

13.When the soup is almost exhausted, add the green and red pepper shreds, stir-fry evenly, add an appropriate amount of chicken essence, and remove from the pot.

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.

How do you make chestnut chicken? I believe many friends are interested in it. I share it with you below, I hope it can help you.

Method steps.

Prepare the chicken thighs, chop them into pieces with a knife, rinse them with water, add a spoonful of cooking wine, a spoonful of soy sauce, four slices of ginger, marinate for 30 minutes, and soak the dried shiitake mushrooms in warm water for 30 minutes.

How to cook chestnut chicken?

Use a knife to make a cross on the surface of the chestnuts, pour the cut chestnuts into boiling water, and simmer for five minutes on low heat, so that the chestnut shells can be easily peeled off. Add an appropriate amount of oil to the pot, add the green onion and ginger shreds, and then add the marinated chicken pieces and stir-fry for two minutes.

How to cook chestnut chicken?

Add two spoons of cooking wine, one spoonful of light soy sauce and one spoonful of dark soy sauce to the peeled chestnuts, and add water to the pot until there is no food mess.

How to cook chestnut chicken?

Four. Add the soaked mushrooms and simmer for 30 minutes. After cooking, add pepper, salt, chopped green onions, and the chicken is ready.

Homemade recipe for chestnut chicken:Ingredients: half a free-range chicken, 250 grams of shelled chestnuts, 5 slices of ginger, 2 green onions, 3 cloves of garlic, 2 grams of salt, 1 tablespoon of light soy sauce with thin salt, 1 tablespoon of cooking wine, 2 tablespoons of cooking oil.

Steps: 1. Remove the core of the chestnuts and clean them.

2. Clean the chicken branches and cut them for later use.

3. The enamel pot burns the herbs to bring out the fragrance of ginger, garlic and green onions.

4. Pour in the chicken pieces and stir-fry until browned.

5. Add the pitted chestnuts, add cooking wine and salt and stir-fry evenly.

6. Pour in the cold boiled water that has not been overcooked, bring to a boil over high heat, turn to the branches and simmer over medium-low heat.

7. Cook until the juice is reduced, sprinkle with chopped green onions. Add light soy sauce and stir-fry with rock seasoning.

8. Done. <>

600g chicken, 80g chestnut, 8 shiitake mushrooms.

Ingredients: 3, 2 red peppers, 1 spoon shallots, 1 tablespoon rice wine, 1 2 tablespoons light soy sauce, 1 2 tablespoons dark soy sauce, appropriate amount of sugar, 4 slices of salt, ginger slices, 3 cloves of garlic.

1. Wash half a fresh chicken; 2. Other materials are ready; 3. Chop the chicken into pieces;

4. Slice the red pepper diagonally, chop the garlic, slice the ginger, and cut the shallots into sections; 5. Soak the mushrooms in warm water and remove the stems;

6. Boil the chestnuts, remove the shells and set aside; 7. Add an appropriate amount of oil to the pot, add red pepper and minced garlic and stir-fry until fragrant;

8. Add the chicken and stir-fry, evenly coat in oil; 9. Add sugar and rice wine; 10. Add light soy sauce and dark soy sauce to color;

11. Chestnuts that have been processed after the skin is transported; 12 into the processed shiitake mushrooms;

13. Transfer all the ingredients into the clay pot, add hot water or stock that is the same as the ingredients, and cook over medium-low heat for more than 40 minutes;

14. Check at any time during the cooking process to avoid burning, cook until the juice is collected, turn off the heat when you put in the green onion section, and simmer for a few minutes;

500 grams of fresh chestnut meat, 50 grams of shiitake mushrooms, 1 light chicken (about 500 grams), 2 3 slices of ginger.

Cooking. 1. After the chestnuts are scalded in boiling water, soak them slightly and remove the clothes; Soak the mushrooms until soft and remove the stems; After washing the chicken, remove the internal organs and chop the pieces.

2. Then put it into the clay pot with ginger, add 2500ml of water (about 10 bowls of water), boil it over a fire, change it to a simmer for 2 hours, and add an appropriate amount of salt and a little raw oil. At this time, it can be used by 3 or 4 people, and chestnuts, mushrooms, and chicken can be scooped up and mixed into soy sauce to accompany the meal.

Ingredients: 5 chicken thighs, 1/2 bowl of shiitake mushrooms, 1/2 bowl of chestnut, 1 green onion, 5 slices of ginger, 1 head of garlic, 1 small spoon of Sichuan pepper, 3 bay leaves, 1/2 star anise, 2 dark soy sauce, 2 celery spoons next to the soup, 4 tablespoons light soy sauce, 1 tablespoon sugar, 1/2 tablespoon salt.

4 dried chili peppers and 4g starch

Method. 1.Cut the chicken thighs into pieces and marinate them in cooking wine, soak the dried shiitake mushrooms in warm water, and peel the chestnuts.

2.The green onion should not be cut too small, it is easy to paste, you can use a hob to cut, the green part is chopped, and the last dish is added separately after it is cooked. Garlic does not need to be chopped, the whole is fine, the ginger is sliced, and the garbage, peppercorns, bay leaves, and star anise are prepared.

3.Chestnuts boil in boiling water for 3 minutes.

4.Seasonings can be served during the period, 2 tablespoons dark soy sauce.

5.4 tablespoons light soy sauce.

6.1 tablespoon sugar, 1/2 tablespoon salt.

7.Drain the boiled chestnuts and remove them, heat them with oil, as long as they are slightly more than usual, pour in the chestnuts and fry them for 3 minutes after the oil is hot. This step is used to ensure that the chestnuts maintain their shape and do not rot when the chicken is stewed. After 3 minutes, take it out for standby.

8.In step 2, add the ingredients except the green onions, and then add the chicken thighs immediately. Pour the blood and cooking wine from the chicken thighs before putting them in. After the chicken thighs are put into the pot, put some cooking wine to remove the smell.

9.After the chicken thighs change color, stir-fry the shiitake mushrooms and chestnuts, and add the seasoning sauce with soy sauce, sugar grip and salt. Don't throw away the water for soaking shiitake mushrooms, leave impurities at the bottom of the bowl when adding water, and add the rest together.

10.Heat the water over the chicken thighs, cover the lid and heat for 25 minutes, and finally leave a little soup, thicken with starch, sprinkle with chopped shallots, turn off the heat and pull out.

Ingredients: 6 chicken thighs, 500 grams of chestnuts, a little oil, half a green onion, 1 star anise, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, 2 bowls of water.

Steps: 1. Clean 6 large chicken thighs and prepare the shelled chestnuts.

2. Chop the chicken thighs into small pieces, rinse off the bone residue with water, and also wash away part of the blood.

3. Pour a little oil into the pot, don't wait for the oil to be hot, pour the chicken thighs directly into the pot, and slowly stir-fry over low heat.

4. Stir-fry until the chicken thighs are slightly reduced, pour the cooking wine and green onions into the pot and continue to stir-fry.

5. When the chicken thighs continue to shrink and the soup in the pot is scarce, pour in an appropriate amount of soy sauce, salt and hot water; Cover and simmer for 20 minutes.

6. Pour the chestnuts into the pot, stir a few times to soak all the chestnuts in the soup, cover the lid, and simmer for 15 minutes.

7. Finished product. <>

If the chestnut chicken is made with small chicken, the taste is better, the small chicken is fragrant and tender, and the meat is salty and fresh when you put it in the chestnuts!

Ingredients for chestnut stewed chicken: chestnuts, chicken thighs.

Ingredients for chestnut stewed chicken: green onion, ginger.

Seasoning of chestnut stewed chicken: salt, chicken essence, sugar, light soy sauce.

Preparation of chestnut stewed chicken:

1. Soaking frozen chestnuts in cold water will thaw them first, and fresh ones don't need to be. Wash the chicken thighs, chop them into small pieces, and boil them in hot water first. Chop the ingredients: green onion and ginger (good for stir-frying).

2. Add peanut oil to the pot, boil until it is hot, and then add the green onion and ginger to the pot.

3. Put the boiled chicken thighs in a pot, then add chestnuts, stir-fry with a spatula for a while, and add a small amount of cold or lukewarm water.

4. Add ingredients according to personal taste, I add sugar, light soy sauce, chicken essence and salt.

5. Cover the pot and simmer for a while, so that the ingredients fully dissolve into the meat, and it is best to dry all the soup.

6. It's out of the pot.