2. Put the peeled chestnuts and chicken pieces into the pot and inject clean water, the amount of clean water is 2CM higher than the ingredients.
Put it in the electric pressure cooker, press the "bean" button and cook until the end of the program. Take out and season with a little salt.
Use 500-1000g of shelled chestnut, one chicken, one bag of Shen Yue chestnut chicken seasoning, two slices of ginger, several slices of medlar, three slices of pepper, two jujubes and a proper amount of salt. Slaughter the chicken, wash and peel it, cut it into pieces, put it in boiling water to remove the bloody smell, pick it up and put it in a casserole, add ginger, pepper, seasoning bag and appropriate amount of water, boil it with strong fire, simmer it for about half an hour, add chestnut, and when the chicken can be inserted with chopsticks, add Lycium barbarum and Jujube to boil it, and serve.
Method 2
raw material
Chicken (whole) 1, chestnut 250g, auxiliary material 1, seasoning salt 6g, 4 onion ginger, appropriate amount of star anise in garlic slices, 2 dried peppers, 4 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 1.
working methods
1. Cut out crosses one by one at the top of chestnuts with scissors;
2. Pour chestnuts into boiling water and add salt;
3. Cover the pot and simmer for 5 minutes;
4. Take out the chestnuts one by one and peel them;
5. Wash the pheasant and drain it;
6. Chop into large pieces and blanch with hot water to remove blood and impurities;
7. Rinse it with hot water after taking it out and drain it for later use;
8. Take out the oil pan, stir-fry chestnuts with low fire until they become discolored, and then take them out;
9. Stir-fry shallots, ginger, garlic, star anise and dried red pepper in the bottom oil;
10. After the fragrance is released, stir-fry the chicken pieces and cook the cooking wine;
1 1. Add unheated hot water, boil over high fire, and turn to medium fire for stewing;
12. When the chicken is 7 minutes cooked, add chestnut, season with salt, sugar and soy sauce, and color with a little soy sauce;
13. stew the chicken and chestnuts until cooked, collect the juice over high fire, add the colored pepper and stir well, then take out the pot.