Sanhuang chicken

400 grams

Chinese chestnut

250 grams

red date

6 capsules

Mushroom

Two flowers

condiments

Welsh onion

Proper amount

energy

Proper amount

salt

Proper amount

Cooking wine

Proper amount

pepper

Proper amount

step

1. material: cut a fresh chestnut, blanch it in boiling water for 5 minutes, and then peel off the outer skin and inner membrane; Slice onion, slice ginger, soak mushrooms in Kamikiri, and wash 6 red dates for later use.

2. Wash the Sanhuang chicken, take half and chop it into small pieces.

3. Put the chicken pieces into a cold water pot, boil and blanch for 5 minutes, then remove and dry.

4. Heat the wok, wet the wok with a little oil, pour out the oil, add the chicken pieces and stir-fry until dry, and add the onion and ginger to stir-fry until fragrant.

Add cooking wine

6. Add the right amount of water to boil and skim off the floating foam.

7. Add chestnuts and mushrooms, boil again and simmer for 70 minutes.

8. Add red dates and appropriate amount of salt, then stew for 10 minutes, turn off the fire and sprinkle with pepper.