Original "chestnut chicken" home-cooked methods, master these tips, the meat is fresh and tender, the chestnut is soft Glutinous

Original title: "Chestnut Chicken" home-cooked method, master these tips, the meat is fresh and tender, and the chestnut is soft

Today, I would like to share with you the home-cooked recipe of "chestnut chicken". The chestnut is soft and sweet, and the chicken is firm and tender. It is a delicacy not to be missed in autumn.

The chestnut is soft and sweet, rich in protein, carbohydrates, minerals, vitamins and other nutrients. It has the functions of invigorating the spleen and stomach, strengthening the muscles and bones, stopping bleeding and reducing swelling. The chicken is delicious, firm and chewy, and the taste of chestnut goes to the next level. It is really drooling.

But if you want chestnut chicken to be delicious and soft, let's teach you a few key steps to make it fragrant, soft and glutinous, let's learn together Bar!

【chestnut chicken】—— soft waxy and delicious

Ingredients: chestnut, chicken drumstick

Accessories: shallots, ginger, garlic sprouts, green onions, ginger, Angelica dahurica, star anise, bay leaves, dried chili

Seasoning: cooking wine, rock sugar, soy sauce, pepper, chicken essence

1. Prepare ingredients

First, prepare an appropriate amount of chestnut, clean it, cut a cut in the middle with a knife, put it in boiling water and boil for 2 minutes, boil it, pour it out and soak 8 Minutes, so it's easier to shell

Prepare a few green onions and cut them into sections; a piece of ginger, cut into slices and put it in a bowl, then pour in an appropriate amount of cooking wine and knead out the green onion ginger juice for later use.

Prepare two chicken legs, soak them in advance and wash them well, chop them into even small pieces and put them in a basin, add a spoonful of salt, pour in the scallion ginger juice and cooking wine, and grab them with your hands. Marinate for 10 minutes.

2. Prepare accessories

Prepare a few garlic sprouts, pat them with the back of a knife and cut them into sections with an oblique knife; a section of green onion, cut into horseshoe slices; a piece of ginger, cut into thin slices, put in a bowl, and then Add a slice of Angelica dahurica, two star anises, two bay leaves, a few dried chilies, and a suitable amount of rock sugar for later use.

Take the soaked chestnut out to peel off the shell and skin, and cut the larger one; after the chicken is marinated, pick out the green onion and ginger inside.

3. Start cooking

Heat oil in the pot and add vegetable oil to the pan. This step is mainly to prevent the chicken nuggets from sticking to the pan. After sliding the pan, pour out the hot oil and add the cold oil. The oil is 50% hot Add in spring onion, ginger, dried chili and other small ingredients. Turn on a low heat to explode the aroma. Pour in the chicken and stir fry for a few times. Then add rock sugar and break it with a spoon. Continue to fry the sugar color to color the chicken.

Fry for about 3 minutes. After the chicken nuggets are fragrant, pour a little dark soy sauce and stir-fry evenly. Add appropriate amount of water along the side of the pan to cover the chicken nuggets, and add 2 grams of pepper. After the water is boiled, remove the froth in the pot, pour the chestnuts into the prepared chestnut, cover the pot and simmer for 20 minutes, so that the taste of chestnut and chicken nuggets can penetrate each other.

After 20 minutes, pick out the spices in the pot, turn to high heat to dry the soup, add the garlic seedlings, a spoonful of chicken essence, stir fry until the garlic seedlings are broken, pour in a little Bright oil brightens the color and tastes delicious.

Small summary

1. After cutting the chestnut, soak it in boiling water for easier peeling.

2. The chicken legs must be soaked and washed in advance to remove blood, otherwise it will have a fishy smell.

3. The garlic sprouts should be placed before they are out of the pot to avoid losing their flavor after cooking for a long time.