Chestnut chicken roast chicken is hard and wooden? Try this. Chicken is tender and delicious, and the more you eat, the more fragrant it becomes.
I saw two kinds of chestnuts in the vegetable market today, one is Castanea henryi and the other is chestnut. Castanea henryi is more expensive than Castanea henryi 18 yuan and Castanea henryi 18 yuan. I thought the expensive one might be delicious, so I bought Castanea henryi. Now you don't have to peel chestnuts yourself. The seller can peel all chestnuts in a few seconds with a small machine, which is very convenient.
Chestnuts that have been shelled and peeled are easy to turn black when taken home, but it does not affect eating.
The chicken is ready, and so are the chestnuts. Let's follow the footsteps of corn and see how this dish is cooked.
Braised chicken with chestnuts
Prepare chestnuts, chicken, ginger, salt, soy sauce, oyster sauce, rock sugar and glutinous rice.
Production process 1. Cut the chicken into pieces of appropriate size, add salt, a little light soy sauce, dark soy sauce, oyster sauce, a little mash juice and raw flour, and marinate for 15 minutes.
Some people here may ask, why keep chicken? Chicken without high temperature disinfection will be more lignified when cooking, while chicken marinated with seasoning can better remove the fishy smell and taste better. Then use raw flour to lock the moisture of the chicken, so that the chicken tastes more tender and smooth.
2. Next, deal with chestnuts. If you don't peel chestnuts, use scissors or a kitchen knife to cross the tip of the knife.
Boil it in clear water for three minutes, so that the shell can be easily removed. Chestnuts should be peeled while they are hot, especially when they are cold.
3. Next, prepare to cook. Pour the right amount of oil into the pot, add the drained chestnuts, stir-fry for 30 seconds on low heat, and remove for later use. Stir-fried chestnuts will not break into slag when cooked in a pot.
4. Then pour in the chicken, add a few slices of ginger and stir-fry until the oil is slightly oily. You don't need to put too much oil in this step, because the chicken will be oily when frying, and it is enough to fry with the remaining oil of fried chestnuts.
5. Then pour in boiling water, and the chicken is not available. Season with salt and rock sugar, and simmer 10 minutes.
The salted chicken tastes salty. Add salt and rock sugar to keep fresh. I like sweet finished products, so I put a little more rock sugar.
6./kloc-After 0/0 minutes, add chestnuts and cook for another 20 minutes. Castanea henryi is difficult to cook thoroughly. Cook for a while. Taking chestnuts as an example, the cooking time can be reduced accordingly.
7. Finally, turn off the fire and collect the juice until the soup is slightly thick.
8. Fresh, tender, salty and sweet roasted chestnut chicken is ready!
Corn after dinner summary:
1. Pick: Try to choose native chicken, the meat will be more fragrant. If peeling chestnuts is too much trouble, you can also buy them directly.
2. Boiling: After the chicken is salted, it can make the chicken taste more tender, smooth and delicious. Chestnuts must be fried before cooking, so that chestnuts are not easy to spread.
3. food: chestnuts are not easy to digest. Remember not to eat too much if you have poor gastrointestinal function.