500 grams of chicken leg

Chestnuts [Figure] Chestnuts150g (peeled) can be eaten in grams.

3-4 aquatic mushrooms

60 grams of dried bamboo shoots (soaked in clear water until soft)

Soy sauce [Figure] Soy sauce 10g

Yellow rice wine [Figure] 1 spoon of yellow rice wine

3 grams of salt

White sugar [Figure] 5 grams of white sugar is equivalent to food.

Onion [Figure] Onion 2 grams of food

Ginger [Figure] Eat 3-4 slices of ginger together.

Recipe practice:

Illustration of braised chestnut chicken 1 1. Wash the chicken legs and cut them into pieces. Soak the dried bamboo shoots in clear water and cut them into soft pieces. Peel the raw chestnuts. Send the onions and Jiang Shui mushrooms for later use.

Illustration braised chestnut chicken 22. Heat the oil in the pan, then stir-fry the chicken pieces.

Illustration braised chestnut chicken 33. Stir-fry until the chicken pieces change color, then add onion, ginger, dried bamboo shoots and mushrooms and stir-fry.

Illustration braised chestnut chicken 44. After frying, cook rice wine along the pot.

Illustration braised chestnut chicken 55. Pour boiling water (the amount of water does not need to be completely over the ingredients) and chestnuts, add other seasonings to taste, then cover and simmer for about 20 minutes.

Illustration braised chestnut chicken 66. Open the lid to improve the fire, and turn off the fire after the soup is thick.

How to watch this dish with a mobile phone?

Recipe tip:

1, this dish can be cooked with whole chicken, and whole leg meat is more enjoyable.

2, the so-called jaundice, the color can not be too deep, the amount of soy sauce should also be controlled.

3. Raw chestnuts can be used directly after peeling. If peeling is not good, you can cook it across the skin for a while before peeling it.

4. If cooked chestnuts are used, it is necessary to delay the time when chestnuts are put in to prevent chestnuts from boiling.