Materials: chicken 450 grams, cut into pieces, green onions 4 cut into pieces, scallions cut into strips Ginger slices (2 cm or so) 5 pieces of red onion 1, cut into pieces Chestnuts 10 (more can be done) Mushrooms 6 (more can also be done), soy sauce, soy sauce in moderation

marinade: soy sauce, cornstarch, sugar, salt, water and oil in moderation

Method of preparation:

1. Chicken (I used 3 large chicken thighs) cut into pieces, marinate with soy sauce, sugar and salt to taste for 10 minutes, then add cornstarch, water and oil to taste for 5 minutes; mushrooms are best soaked overnight and tails removed. Chestnut shells with a knife, see the meat on the line, do not need to cut.

2. Blanch the chestnuts in boiling water for 5 minutes, remove, leave the chestnuts to cool, remove the shells and coat.

3. Quick fire under the oil to start the pot, put ginger, red onion, green onion grains burst incense; put the chicken fried until both sides of the golden brown. (If there is a pot, put all the ingredients into the pot, otherwise the original pot are fine). Add chestnuts, mushrooms, and water until the water level just covers all the ingredients (if the chestnuts are "wet" enough, you don't need to add a lot of cooking water).

4. Turn off the heat and simmer until the water level is half or 1/3 (depending on whether you want juice or not), then add 1 tablespoon of dark soy sauce and 2 tablespoons of soy sauce to taste, and then add more soy sauce if it is not salty enough. 5. Finally, add the cornstarch water little by little, gently push the juice until it is well blended, and add the raw green onion.

Chestnut chicken soup

Main ingredients: 600 grams of chicken, chestnuts (fresh) 200 grams

Seasoning: 30 grams of ginger, 5 grams of star anise, 10 grams of cooking wine, 30 grams of sugar, 20 grams of soy sauce, 6 grams of salt, 50 grams of peanut oil, 30 grams of green onions, 5 grams of peppercorns, 2 grams of monosodium glutamate

Practice:

1. Chicken slaughtered, remove the hair, Take out the viscera, rinse clean, chopped into 2.5 cm square pieces;

2. chestnut wash, cut with a knife on the cross, cooked in boiling water to the opening when the fish, peeled off the shell and fur;

3. scallion cut into segments, ginger slices;

4. chicken into a bowl, plus a little marinade in soy sauce;

5. frying ladle with oil to seventy percent of the heat, into the chicken pieces, a little frying Fish out;

6. and then into the chestnut slightly fried until light yellow fish out;

7. 25 grams of oil in the frying spoon, add sugar stir-fried to jujube red, add broth 350 ml, onion and ginger, chicken, chestnuts, peppercorns, star anise, salt, cooking wine boiling, skimming foam;

8. and then change to a small fire simmering and burning slowly for 90 minutes, add monosodium glutamate, drizzle with peppercorn oil into it.