The authentic practice of chestnut stewed chicken, the practice of chestnut stewed chicken

Materials. Ingredients.

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1 whole chicken.

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250 grams of chestnuts.

Accessories. Bell peppers.

1 pc. Seasoning.

Salt. 6 grams. Scallions. Half a root.

Ginger. 4 tablets. Garlic. Amount.

Aniseed. 2 pcs.

Dried chili peppers. 4 pcs.

Wine. 1 scoop.

Light soy sauce. 1 scoop.

Dark soy sauce. 1 scoop.

Vegetable oil. Amount.

A little secret to the ingredients.

Add water to simmer and add Knorr Bisque Treasure.

Flavor and freshness.

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Preparation of chestnut stewed chicken.

1.Use scissors to cut a cross on the top of the chestnut one by one;

2.Pour boiling water into the chestnuts, cover and add salt;

3.Cover and simmer for 5 minutes;

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4.Take out and peel the chestnut meat one by one;

5.Wash and drain the pheasant;

6.Chop into large pieces and blanch them with hot water to remove blood and impurities;

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7.Rinse with hot water and drain for later use.

8.Remove from the oil pan and stir-fry the chestnuts over low heat until they change color, then take them out;

9.Stir-fry shallots, ginger, garlic, star anise and dried red pepper in the bottom oil;

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10.After the fragrance comes out, fry the chicken pieces on high heat and cook in cooking wine;

11.Add unused hot water, bring to a boil over high heat, turn to medium heat and simmer;

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12.Until the chicken is medium-cooked at 7 minutes, add the chestnuts, add salt, sugar, light soy sauce to taste, and a little dark soy sauce to color;

13.Simmer until the chicken and chestnuts are cooked through, reduce the juice over high heat, add bell peppers and stir-fry evenly.

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Bonus tips. Add water to stew when adding Knorr Soup, the soup is soft and bright, the meat is fragrant, and the flavor is fresh.

Cooking skills. 1. Use scissors to cut a cross at the top of the chestnut one by one (it is easy to hurt your hands with a knife);

2. Pour in the uncovered boiling water, add salt, cover and simmer for 5 minutes;

3. Take out the chestnuts one by one from the hot water, peel them from the cracks while they are hot, and the inner and outer skins are easy to remove (if it is cold, the inner skin is still not easy to remove completely).

4. When peeling chestnuts, peel them while they are hot, peel one, and take one from hot water, so that the inner and outer skin are easy to remove;

5. Chestnuts are stir-fried (or fried) in oil in advance, which is easier to absorb the flavor than directly putting them in more noodles;

6. If you use broiler chicken, you can put the chicken and the chestnut processed in advance into the pot at the same time.

1.Peel the chestnut skin, first use a kitchen knife to cut a knife in each chestnut **, then put them in a basin, pour boiling water, soak for about ten minutes, the skin will all come off, even the thin layer of hair inside is also taken off, even if it is not taken off, it is easy to tear it off.

Ingredients: 1/2 tender chicken (450 grams), 150 grams of peeled chestnuts, 2 fresh red peppers, 1 whole garlic, 20 grams of ginger slices, 2 green garlic.

Ingredients: 2 tbsp light soy sauce, 2 tsp sugar, 1 tsp oyster sauce, 1 tbsp cooking wine, 1 cup chicken broth.

Preparation: Wash the chicken and chop it into small pieces, cut the red pepper into small pieces, peel the garlic and slice it with the whole ginger, and cut the green garlic into sections; Peel and peel the chestnuts and boil them in cold water first, then boil for another 5 minutes, remove and drain the water. Heat 2 tablespoons of oil in a pan, sauté the chestnuts until golden brown on the surface, set aside.

Add the remaining oil and stir-fry with ginger and garlic until fragrant. Add the chicken pieces and stir-fry. When the surface of the chicken nuggets is golden brown, the meat quality is significantly reduced. Pour in 1 tablespoon of cooking wine and cook until dry. Add the sautéed chestnuts.

Add all seasonings and 1 cup chicken broth. After the heat is boiling, turn to low heat and cover the pot and cook. Wait until the moisture is almost dry. Add green garlic and red pepper and stir-fry until cooked. Then pour in the green garlic leaves and stir-fry until cooked.

If you buy a large chestnut, you can cut it in half, so as not to be soft enough when cooked; Wild chestnuts, also known as sharp chestnuts, are the best ingredients for stewed chicken.

It is best to stew in an iron pot, if not, use a casserole. First boil over high heat, and when the white gas is clear, then switch to low heat. Add another lid to it.

The fragrance begins to be produced, at first it is the aroma of meat, and slowly there is the sweetness of chestnuts, then the sweetness of chestnuts, and when the fragrance becomes stronger and stronger, the sweetness and nutrition of chestnuts all enter the chicken, especially the chicken bone marrow. This kind of chestnut stewed chicken is called chestnut stewed chicken.

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.

Authentic recipe for chestnut stewed chicken:Ingredients: half a chicken, 300g peeled chestnuts, a small amount of peppercorns, a small amount of wolfberry, moderate salt, 4 6 slices of ginger, and an appropriate amount of green onions.

Steps: 1. Put the chicken in boiling water, boil it for the first time, and scoop out the blood blisters in the pot.

2. After the blood blisters are cleaned up, add clean chestnuts.

3. Then add the ingredients: ginger, wolfberry, Sichuan pepper, chicken fat. Turn on low heat and simmer for more than 3 hours.

4. After removing from the pot, sprinkle a little fresh green onion to make it more fragrant.

The authentic preparation of chestnut stewed chicken is as follows:Ingredients: 6 chicken thighs, 500 grams of chestnuts.

Accessories: half a green onion, a little oil, 1 star anise, an appropriate amount of cooking wine, an appropriate amount of soy sauce, an appropriate amount of salt.

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.

Chestnut stewed chicken plate out of the dish has a unique aroma of chestnut, chestnut will taste very soft and glutinous sweet, stew such a pot of chestnuts to share with the family, the following is my collection of chestnut stewed chicken practice, welcome to collect Oh!

Preparation of ingredients

Fresh chestnut, pheasant, green onion, ginger and garlic, star anise, dried chili, cooking wine, salt, sugar, light soy sauce, dark soy sauce, bell pepper to taste.

Methodological steps

1. Cut each chestnut into a cross, then pour it into a pot of boiling water, add salt and cover the pot and simmer for 5 minutes, then peel the chestnut meat after taking it out;

2. Wash the pheasant, drain the water, chop it into large pieces, blanch it with hot water and remove the blood stains, wash and drain it with hot water for later use;

3. Stir-fry the chestnuts over low heat until the sides change color, then take them out, and fry the chives, ginger, garlic, star anise and dried red pepper in the bottom oil of the pan;

4. After fragrant, add the chicken pieces and stir-fry, cook in cooking wine, add hot water to submerge, boil over high heat and turn to medium heat and simmer;

5. Simmer until the chicken is medium-cooked for 7 minutes, then pour in the chestnuts, add salt, light soy sauce, sugar to taste, and then color with a little dark soy sauce;

6. Cook until the chestnuts and chicken are cooked thoroughly, reduce the juice over high heat, add the bell pepper and stir well.

Tips:

When peeling chestnuts, peel them one by one from the hot water, so that they can be peeled well.

Preparation of ingredients

Appropriate amount of chicken, 500 grams of chestnuts, 2 red peppers, ginger, 1 spoon of salt, appropriate amount of rock sugar, appropriate amount of rice wine, 2 tablespoons of braised sauce, appropriate amount of shallots.

Methodological steps

1. Wash the chicken and cut it into pieces, cut the green onion and ginger for later use, and cut the red pepper into pieces;

2. Remove the shell of the chestnut and put it in warm water to remove the underwear and set aside;

3. Put oil in a wok and stir-fry chives and ginger, add chicken pieces and stir-fry, then pour in rice wine and light soy sauce;

4. Add sugar and fry until the chicken pieces are slightly yellow, add water to submerge the chicken pieces after fragrant, pour in the braised sauce, add chestnuts, add salt and boil;

5. Then turn to low heat, cover the pot and simmer, stir two or three times in the middle, cook until the water is dry, the chestnuts and chicken are soft and rotten, sprinkle with chopped green onions and red pepper and mix well.

Tips:

If you don't have braised sauce at home, you can use dark soy sauce and light soy sauce to mix it in a 1:4 ratio.

Materials:

Half chicken, chestnut, oil, light soy sauce, cooking wine, star anise, bay leaf, chopped green onion.

Method

1. Wash the chicken and cut it into pieces; Chestnuts cross the chestnut, add water to the pot and cook over high heat for 15 minutes, overcool the water, peel the shell and take the meat for later use.

2. Heat oil in a pot, add chicken pieces, cook cooking wine, and heat until fragrant.

3. Add dark soy sauce, stir-fry well, pour in the water that has not covered the chicken, add star anise, bay leaves, and simmer over medium heat.

4. When half of the water is consumed, add chestnuts, boil over high heat, turn to low heat and simmer for about half an hour.

5. Before cooking, reduce the juice over high heat and sprinkle with chopped green onions.

The chestnuts are stewed in the chicken for 20 minutes before putting them in. The materials that need to be prepared in advance are: half a chicken, 300 grams of chestnuts, two green onions, a piece of ginger, two pieces of garlic, 30 Huazheng peppers, three star anise, three pieces of cinnamon, two spoons of salt, one spoon of cooking wine, and two spoons of chicken essence.

1. Prepare the materials! Chicken, chestnut, green onion, ginger, garlic, star anise, cinnamon, locust, peppercorns.

<>3. Pour in the chicken and stir-fry, add a little salt, chicken essence and cooking wine to taste during the stir-frying.

4. Stir-fry until all the chicken fat is boiled out.

5. Add an appropriate amount of water, you can have a little more water, because chestnuts will be added later. Add star anise, cinnamon, green onion, ginger and garlic.

6. After about 20 minutes, the chicken is stewed until fragrant, and then add the chestnuts.

7. Simmer on high heat for 10 minutes, wait until the chicken and chestnuts are cooked thoroughly, and season appropriately according to taste.

The chicken is marinated with salt, chicken essence, dark soy sauce and cornstarch.

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 the skin.

Green onion, ginger and garlic are 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.

How to make chestnut Huiwang stewed chicken? Wash the chicken and chop it into small pieces, add oil and rock sugar to the pan and stir-fry the front shed, pour in the chicken pieces and stir-fry until golden and yellow, add the green onion and ginger soy sauce, stir-fry evenly, add the chestnuts and simmer for another 20 minutes.