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Chicken (whole) 1

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250 grams of chestnuts

condiments

Colored pepper

1

condiment

salt

6 grams

verdant

Bangen

energy

4 tablets

garlic

Proper amount

Eight angles

two

Red pepper

four

Cooking wine

1 spoon

Light soy sauce

1 spoon

dark soy sauce

1 spoon

vegetable oil

Proper amount

Stewed chicken with chestnuts

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;

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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;

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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;

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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;

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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.