Roast chicken with chestnuts is of course cooked. Chestnuts in this season are fresh, sweet and cheap, so we must eat them instead.
Chestnut and chicken are stewed together. Chestnut absorbs the smell of meat, tastes soft and glutinous, and tastes better than meat.
But how can such a home-cooked dish be innovative?
My practice is to use as little seasoning as possible.
Most people cook stews with thick oil red sauce, which is also delicious, but it also masks the sweetness of the ingredients themselves.
Chestnuts and chicken are sweet and delicious, and their own taste is enough.
In the process of frying chicken, I only added ginger, star anise and a little cooking wine to remove the fishy smell and enhance the flavor, and finally seasoned it with soy sauce in the stew stage.
Chestnut roast chicken comes out of the pot, the sweetness of chestnut naturally permeates into the chicken, and the gravy of chicken is fed back to the chestnut, without too much seasoning, and the natural umami is enough.
The chicken is tender and the juice seeps into the cracks in the meat.
Eating meat and chicken skin together can get the colloid of chicken skin, and it is also a little tough, and the taste is particularly charming. Chestnuts absorb the gravy, which is sticky and sweet.
Besides, there is still no way to escape the headache of peeling chestnuts.
However, there is still a trick: chestnuts will be better peeled if they are overheated or heated.
Well, hurry up and add this dish to your family dinner ~
-Roasted chicken with chestnuts-
[composition]
Whole chicken, chestnuts, ginger, star anise cooking wine, soy sauce, soy sauce.
[recipe]
1. Wash the chicken, cut it into small pieces and slice the ginger for later use.
2. Heat oil from the pan, add ginger slices and star anise until fragrant, then add chicken and stir-fry until there is no blood.
3. Add cooking wine, stir fry a few times, then add chestnuts and stir fry evenly.
4. Add soy sauce and soy sauce, stir-fry and color.
You can also add some oyster sauce, which tastes better.
5. Add appropriate amount of water, cover and simmer for 30 minutes.
Water probably won't exceed meat.
6. Open the lid, collect the juice over high fire, add a little sugar to taste, and serve out of the pot.
Friends who like to pay attention to taste can add some salt themselves.
Cooked chicken, wrapped in thick soup, looks shiny and makes people's index fingers move.
Chestnuts are stewed with glutinous powder, and when bitten, they are scattered between the teeth. The taste is slightly strong, and they are really autumn gifts.
Don't waste soup after eating chicken and chestnuts.
Scoop a spoonful and pour it on the hot rice. It's delicious!