How to make chestnut roast chicken? How to make chestnut roast chicken

How do you make chestnut roast chicken?

1.Prepare the ingredients: chicken, chestnuts, ginger slices, green onions, garlic, braised soy sauce;

2.Wash the chestnuts, cut the chestnut shell with a cross knife, the depth of the knife edge needs to cut the chestnut coat inside, and then put it in lightly salted water and boil for about 10 minutes;

3.When the boiled chestnuts are not hot, immediately peel off the chestnut shells and chestnut coats;

4.After the chicken is washed, put it in clean water, add an appropriate amount of cooking wine, and bring to a boil;

5.Blanched chicken, remove and rinse with running water, 6Heat in a pot and pour in an appropriate amount of vegetable oil to heat;

7.Add the chicken and stir-fry to change color;

8.Add ginger slices, green onions, star anise, bay leaves and stir-fry until fragrant;

9.Add an appropriate amount of teriyaki soy sauce and oyster sauce;

10.Add an appropriate amount of water and chestnuts;

11.After the heat is boiled, turn to low heat and cook for about 20 minutes to reduce the juice;

12.Add green onions, turn off the heat and remove from heat.

Making chestnut roast chicken is relatively simple, and of course there are some particularities in the method.

1.After the chestnuts are boiled and peeled, be sure to boil the black film on the outside with boiling water for two minutes and scrape it off. Otherwise, the stew will affect the texture and taste of the dish.

2.Chickens should be more than six months old and less than one year old, and they should not be stewed with hens, but roosters. The seasoning should highlight the fragrance, only use ginger, green onions, garlic and peppercorns to enhance the flavor, do not use other spices, too many spices will destroy the taste of chestnuts.

3.After the chicken is cut into pieces, it should be blanched first, and the water vapor of the chicken should be fried dry, and the oil of the chicken should be fried before adding boiling water to stew. The stewed chicken tastes more fragrant.

4.Since chestnuts are more difficult to cook, you can fry them in oil first, so that the chestnuts will ripen faster and be more fragrant at the same time. Salt and soy sauce must be put last, too early salt will tighten the muscles and affect the release of nutrients from the chicken.

Materials. Chestnut in moderation (eat as much as you want).

Chicken Appropriate amount (I used split chicken, chicken feet, chicken wings, chicken wings) cooking wine 1 tablespoon.

Light soy sauce with light salt 2 scoops.

Dark scoop. Water: Appropriate amount.

Ginger A small piece.

Green onion 1 section. Star anise: 2 pcs.

3 dried chili peppers.

Sichuan pepper: Appropriate amount (don't count the picture).

Cinnamon A small piece.

1 grass fruit.

2 bay leaves.

1 tablespoon of thirteen spices.

Ginger 1 piece (pictured).

Steps. Article **2

1. Cut the chicken wings, chicken wings, and chicken feet in half, cut the whole chicken into small pieces, wash and control the water for later use.

Article**32, to prepare some chestnuts, I use the kind of frozen chestnut kernels in bags.

Article**43, put oil in the pot, fry the ingredients until fragrant, look at the picture.

Article**54, put the chicken in and fry for one minute.

Article**65, add thirteen spices and stir-fry until the chicken is broken and discolored.

Article**76, pour in cooking wine and stir-fry evenly.

Article**98, pour in thin salt light soy sauce, dark soy sauce stir-fry until colored.

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9. Like this.

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10. Add chestnut kernels and stir-fry a few times, add an appropriate amount of salt.

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11. Pour in water about the same height as the chicken, bring to a boil over medium and low heat for about 20 minutes.

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12. When the juice is collected, it's okay, eat it! It's so fragrant!

Steps to prepare chestnut roast chicken.

Step 1space

To prepare plain milk shredded toast Step 1

Prepare all the ingredients, today's chicken is going to be stir-fried raw, so remember to rinse and drain carefully! Today, we will use the 300-year-old Taiwanese flavor glycol brewed soy sauce to make it!

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To prepare plain milk shredded toast Step 1

Autumn is the sweetest season for chestnuts, and it is important to buy delicious chestnuts to make this dish.

Step 3space

To prepare plain milk shredded toast Step 1

Wash the chestnuts and make a small incision in the chestnuts with a knife, Step 4Space Preparation of Pure Milk Hand Pulled Toast Step 1

Boil the pot under cold water until it boils, this operation will make the chestnuts softer and more glutinous later!

Step 5space

To prepare plain milk shredded toast Step 1

After boiling, turn off the heat and pick it up, peel the shell for later use, remember to peel it completely.

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To prepare plain milk shredded toast Step 1

Of course, you can also use ready-made raw chestnut kernels, which is more convenient, and it is also boiled in a pot under cold water and picked up for later use.

Step 7space

To prepare plain milk shredded toast Step 1

Pour 45ml of cooking oil into the bottom of the pot and heat the oil over medium heat.

Step 8space

To prepare plain milk shredded toast Step 1

Pour in the chicken pieces and stir-fry quickly until the chicken pieces change color and set aside.

Step 9space

To prepare plain milk shredded toast Step 1

Stir-fry until the surface is slightly golden.

Step 10space

To prepare plain milk shredded toast Step 1

Leave a little base oil in the pan, add 10-20g of rock sugar, and stir over low heat until the rock sugar completely melts into caramel color and small bubbles bubble.

Step 11space

To prepare plain milk shredded toast Step 1

Pour in the sautéed chicken pieces and stir-fry to color.

Step 12space

To prepare plain milk shredded toast Step 1

After the chicken pieces are completely colored, pour in 800ml of water, step 13 Preparation of pure milk tear toast Step 1

Add 15m cooking wine.

Step 14space

To prepare plain milk shredded toast Step 1

Then continue to add 50ml of naturally delicious and mellow Taiwanese flavor glycol brewed soy sauce.

Step 15space

To prepare plain milk shredded toast Step 1

Add 3 green onions, 2 slices of ginger, 2 star anise, bring to a boil over high heat, then change to low heat and cook for 20 minutes.

Step 16space

To prepare plain milk shredded toast Step 1

After simmering for 20 minutes, pour in the prepared chestnuts and continue to simmer for 20 minutes.

Step 17space

To prepare plain milk shredded toast Step 1

Finally, after the soup is thickened, it is served and sprinkled with chopped green onions.

How to do a good job of binding a mobile phone? Then buy a good chestnut, and then preferably a little stupid chicken. Then prepare all kinds of condiments.

Bai Xiaojing'er copied it, and put some after copying. Rock sugar boiled sugar, and then put the chicks inside. After frying, move to the place, and then put all the condiments away.

You have to squat for about 40 minutes. That's all there is to your phone, and then put some green peppers aside. Father communicates, asks.

Ah, call the color. Hello!

The line first chop the chicken and wash it, put it in the pot to blanch the water, put the oil in the pot and heat it, fry the star anise garlic, green onion, ginger, garlic, and fry it to the fragrance, then put the chicken in the pot for stir-frying, boil the water dry, release the soy sauce, dark soy sauce, oyster sauce seasoning, continue to stir-fry, and then let the water simmer for a while, add the chestnuts and continue to boil after 20 minutes, until it is crispy and rotten, and you can get out of the pot.

To make chestnut roast chicken, I think the best way is to go to high-quality materials, chestnuts and high-quality chestnuts, in terms of less knowledge, must be the kind of free-range better.

Preparation of chestnut roast chicken:

Ingredients: chicken thighs, chestnuts, green peppers, red peppers, green onions, ginger and garlic, five-spice powder, cooking wine, light soy sauce, dark soy sauce, sugar.

Production Steps:1Cut the chicken thighs into pieces and blanch them in a pot with cold water, peel the chestnuts, and chop the green peppers, small red peppers, green onions, ginger and garlic.

2.Put oil in the pot and fry the chestnuts to change color, remove them, leave the bottom oil to fry the chives, ginger and garlic, add the chicken thighs to fry and change color, and add the five-spice powder.

3.Add a spoonful of cooking wine, two spoons of light soy sauce, half a spoon of dark soy sauce and a little sugar, continue to stir-fry and add chestnuts, add water and bring to a boil, and then simmer for 15-20 minutes.

4.Add green and red peppers and a pinch of salt and stir-fry, add some sesame oil and you're ready to go.

Homemade recipe for chestnut roast chicken:

Ingredients: 6 chicken wings, a bowl of chestnuts, and a green pepper.

Excipients: appropriate amount of corn oil, 1 slice of ginger, 3 dried chilies, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, appropriate amount of water.

Steps: 1. Clean the chicken wings and cut them into pieces. Clean the chestnuts, remove the stems and seeds of the green peppers, and cut them into small pieces for later use.

2. Wipe the non-stick pan dry with a kitchen paper towel, pour in an appropriate amount of corn oil, heat the oil on high heat, add ginger slices and dried chili peppers, stir-fry until fragrant. Then pour in the chicken pieces and start stir-frying, stir-fry until golden brown on both sides and <>

3. Pour in 2 tablespoons of cooking wine to remove the smell.

4. Drizzle 2 tablespoons of soy sauce and stir-fry to color.

5. After slightly coloring, pour in water to cover the chicken pieces and add the chestnuts together. Bring to a boil over high heat, then reduce heat to low and simmer.

6. Add 1 tablespoon of oyster sauce and stir well to improve freshness. Simmer until the soup is reduced in the pot.

7. Add 1 tablespoon of salt and 1 tablespoon of sugar, stir well to taste.

8. Pour in the green pepper pieces and stir-fry before leaving the pot.

9. Turn off the heat and put on a plate.

Here's how to make chestnut roast chicken:Ingredients: 1 chicken, 500 grams of chestnuts.

Excipients: appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, small pieces of ginger, two green onions.

1. Put the peeled chestnuts in water and boil them for a while, then remove them.

2. Put oil in the pan, fry the chestnuts until golden brown and remove them.

3. After cutting the ginger, put it in the pot and stir-fry until fragrant.

4. Put the chicken pieces in the pan and stir-fry until they change color.

5. Pour in dark soy sauce, light soy sauce and cooking wine and stir-fry.

6. Pour in the water that has been submerged in the chicken.

7. Add the chestnuts, add salt, and cook over medium heat until the soup is reduced.

8. Add chicken essence and chopped green onion to taste.

9. Remove from the pot and put on a plate, and the chestnut roast chicken can be made.

How to cook chestnut roast chicken?Clean up the chicken and pour it into the pan to cut off, then add the bean paste barbecue seasoning, stir-fry with light soy sauce and add the chestnuts.

Teach you how to make chestnut roast chicken simple and delicious.

Chestnut roast chicken:

Ingredient list: 1 rooster.

Chestnut 200g

Green onion white 10g

10g of ginger and 20g of green pepper

Star anise: 2 pcs. Cooking wine 10g

Oyster sauce 8g, soy sauce 8g

6g of dark soy sauce and 2g of salt

Essence of chicken 2g, sugar 8g

Pepper 1g

5g of corn starch and 350g of cooking oil

Cooking steps :

1. Prepare the raw materials.

2. Wash the small rooster and chop it into small pieces, rinse and set aside.

3. Add water to a pot and bring to a boil, add the chicken pieces.

4. Boil water until the surface is white, remove and flush for later use.

5. Heat cooking oil in a pot, add star anise, 10g green onion, 10g ginger, stir-fry until fragrant, add 200g of chicken nuggets and chestnuts, 10g of cooking wine, 8g of oyster sauce, 8g of soy sauce, 6g of dark soy sauce, 2g of salt, 2g of chicken essence, 8g of sugar, 1g of pepper and stir-fry evenly.

6Add an appropriate amount of water, turn to medium heat and simmer.

7. When the chicken and chestnuts are soft and the soup is sticky, add the green peppers and stir-fry evenly, and then you can get out of the pot.

8. The top-grade chestnut roast chicken is ready.

1. Prepare the raw materials.

2. Wash the small rooster and chop it into pieces for later use.

3. Add water to a pot and bring the chicken pieces to a boil.

4 The chestnuts soak for 10 minutes and peel.

5Cut the ginger slices, garlic and green onion and set aside.

6. Leave some bottom oil in the pot, add onions, ginger and garlic to fry until fragrant, pour in the chicken, stir-fry to change color, add cooking wine, light soy sauce, salt, and stir-fry evenly. Then add the chestnuts, add water and cook over medium heat for 5 minutes.

A plate of fragrant chestnut chicken is ready.

.Heat the oil pan until it is six ripe, add the chestnut meat and fry it until golden brown, pour in a colander and filter the oil.

3.Then heat the oil pan until eight are ripe, stir-fry the chicken pieces until the water is dry, add Shao wine, then add ginger slices, salt, soy sauce, and soup and simmer for about 3 minutes.

4.Take 1 clay bowl, use a bamboo grate to cushion the bottom, pour the chicken pieces in the wok and the soup together, put it on low heat and simmer until it is rotten, add the fried chestnut meat, continue to simmer until soft, then pour it into the wok, put in monosodium glutamate, green onion segments, sprinkle with pepper, boil, thicken with cornstarch water, and pour sesame oil.

Preparation of chestnut roast chicken:

Chicken nuggets, chestnuts, rock sugar, green onions, ginger, star anise, cinnamon, bay leaves, etc. Blanch the chicken in cold water and set aside.

Slice the green onion and ginger; Heat oil in a pan and stir-fry chives and ginger; Pour in the chicken pieces and stir-fry; Pour in the cooking wine and stir-fry, then pour in the light soy sauce and dark soy sauce; Stir-fry the chicken pieces until colored, then pour in the chestnuts; Pour warm water over the chicken nuggets; Add star anise, cinnamon, bay leaves, rock sugar and salt; Cover and simmer over low heat for 30 minutes, then reduce the juice on high heat; 11. Sprinkle a little chopped green onion to finish!

The seasoning of chestnut roast chicken is as follows.

Ingredients: 300 grams of chestnut, half of the chicken, shredded ginger, cooking wine, ginger powder, oyster sauce, appropriate amount of salt Method 1, chop the local chicken, add cooking wine, ginger powder, salt and marinate for 2 hours;

2. Remove the film from the chestnut and cut it in half;

3. Heat the oil in the pan and stir-fry the ginger until fragrant;

4. Stir-fry the chicken pieces for a while, pour in the chestnuts and stir-fry a few times;

5. Add 200ml of boiling water, cover and simmer over medium-low heat for 10 minutes;

6. Finally, add the oyster sauce to taste. ok！

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Chestnuts (fresh) to taste.

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1 chicken thigh. Seasoning salad oil.

Salt in moderation. Appropriate amount of soy sauce, appropriate amount of ginger.

Cooking wine to taste. Appropriate amount of shallots.

Sugar to taste. Preparation of the appropriate amount of chestnut roast chicken.

Material Collection Diagram:

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1.Put the shelled chestnuts into the pot and cook for about 4 minutes, drain the water and set asidePut oil in the pot, the amount of oil can be a little more, put the chestnuts and fry until the surface changes color, then take out and set aside, please click to enter **Description.

3.Heat the remaining oil again, add the green onion and ginger slices and stir-fry until fragrant, pour in the chicken pieces and stir-fry 4After the surface of the chicken nuggets is slightly yellow, add cooking wine, soy sauce, salt, a little sugar and add chestnuts, please click to enter **Description.

5.Pour in boiling water, turn to low heat and cover after boiling, and cook for about 20 minutesThen drain the water over high heat and sprinkle in the green onions.