Method one

Ingredients: half a tender chicken (450g), peeled chestnut 150g, two fresh red peppers, whole garlic 1, 20g ginger slices and two green garlic.

Ingredients: 2 tablespoons soy sauce, 2 teaspoons sugar, 1 teaspoon oyster sauce, 1 teaspoon cooking wine, 1 cup chicken soup.

Production: Wash and cut chicken into small pieces, cut red pepper into small pieces, peel garlic, and slice ginger. Blanch the peeled chestnuts in cold water, cook for 5 minutes, and then drain. Heat 2 tbsp oil in the pan, add chestnuts and stir-fry until the surface turns golden brown. Set aside.

Add ginger slices and garlic to the remaining oil and stir-fry until fragrant. Add chicken pieces and stir fry. When the surface of chicken nuggets was golden yellow, the meat quality decreased obviously. Pour in 1 tbsp cooking wine and cook until it is dry. Add the fried chestnuts.

Add all seasonings and 1 cup chicken soup. After the fire boils, turn to low heat and cover the pot to cook. Until the water is almost dry. Add green garlic and white pepper and stir-fry until cooked. Then pour in the green garlic leaves and stir-fry until cooked.

If you buy a big chestnut, you can cut it in half so that it won't be too soft when you cook it; Wild chestnut, also known as sharp chestnut, is the best raw material for stewed chicken.

It's best to use an iron pot, but if not, use a casserole. Boil it with a big fire first, and then send a message with a small fire when the white gas is clean. Put a lid on it. Aroma began to appear, first meat, then sweetness, then sweetness. When the aroma is getting stronger and stronger, the sweetness and nutrition of chestnut all enter the chicken body, especially the chicken bone marrow. This kind of chestnut stew chicken is called chestnut stew chicken.

Method 2

Stewed chicken with chestnuts

raw material

Chicken (whole) 1, chestnut 250g, auxiliary material 1, seasoning salt 6g, 4 onion ginger, appropriate amount of star anise in garlic slices, 2 dried peppers, 4 cooking wines, soy sauce 1 tablespoon, soy sauce 1 tablespoon, and vegetable oil/kloc-.

working methods

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;

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;

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;

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;

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.

Chestnut enjoys the reputation of "king of dried fruits" and "hardcore crops" and is abundant in various mountainous areas in this area. The main varieties are big chestnut, oil chestnut, rice chestnut, hairy chestnut and spiral chestnut (a small round chestnut). Chestnut pulp is yellow and white, fragrant, crisp and sweet, and rich in nutrition. Stewed chicken and duck with chestnuts has a unique flavor. Sun Simiao, a medical scientist in the Tang Dynasty, said: "Chestnuts are also the fruit of kidney, and kidney disease should be eaten." .

To peel chestnuts, first cut a knife in the center of each chestnut with a kitchen knife, then put it in a pot and soak it in boiling water for about 10 minutes. All the skins will fall off, and even a thin layer of fur inside will be easily torn off even if it is not cleaned.