Chestnut chicken is a traditional classic local dish in Jinan, Shandong Province, belonging to the Lu Cuisine, other places also have different chestnut, chicken as the main ingredients of the dishes, the name and production methods are similar. There are braised chestnut chicken, chestnut stewed chicken, chestnut simmered chicken, chestnut roasted chicken, etc., please friends according to the characteristics of their hometown, into their hometown elements in this dish. The world is a big place. Chestnuts have been known as the "king of dried fruits" reputation, with the kidney and spleen, strong bones, stomach and liver, etc., so the chestnuts also have the "kidney of the fruit" of the beauty of the name.

Chestnut Chicken

Main ingredient: 1 chicken (about 1000-1200 grams), 300 grams of peeled chestnuts

Applications: green onion 15 + 30 grams, 10 + 15 grams of ginger, 10 grams of small scallions or cilantro

Sugar coloring: 10 grams of vegetable oil, 50 grams of sugar, 100 grams of boiled water

Seasoning: 30 grams of vegetable oil, star anise, cinnamon 1 piece, spice One, cinnamon 1 piece, 3-5 pieces of fragrant leaves, 30 grams of soy sauce, 30 + 30 grams of cooking wine, broth or water appropriate amount, 3 grams of salt, rock sugar or white sugar 3 grams of pepper trace, 1 gram of monosodium glutamate (optional), 10 grams of peppercorn oil

Making process

1, choose the year of the chicken 1, about 1000-1200 grams, processed and cleaned, chopped into small pieces, rinsed clean. Cut green onion, ginger, small chopped scallions or minced cilantro.

2, the pot poured into a sufficient amount of water, cool water into the cleaned chicken pieces, under the green onion 15 grams, ginger 10 grams, 30 grams of wine, further deodorization flavor. Boil over high heat, then blanch for about 2 minutes, fish out and control water. During the period of time to constantly fight to generate the floating foam, these floating foam is mainly residual in the chicken within the blood water, especially fishy, must be timely to fight to go.

3, the pot poured into the appropriate amount of vegetable oil, oil temperature four or five into the heat, about 130-150 degrees, into the chestnut, deep-fried until the surface was dark yellow, chestnut flavor overflowed the house, fish out the oil control. Chestnuts and chicken combination, complement each other, reflect each other, is definitely the perfect partner between the ingredients.

4, the authentic practice of this dish is to fry the sugar color. Pour about 10 grams of vegetable oil in the pot, down into the sugar 50 grams, medium heat to the sugar simmering, adjust the fire, stirring constantly, stirring until the chicken blood red, pour into the pre-prepared boiled water 100 grams, immediately boiling, the fried sugar coloring sheng out and standby. If you make at home, you can also omit to stir fry sugar color this step, down into the chicken pieces, mix the old soy sauce 2-3 grams, adjust the red attractive color, you can also get quite good results.

5, pot pour 30 grams of vegetable oil, burned to three or four into the heat, into the star anise 2, cinnamon 1 piece, 3-5 pieces of fragrant leaves, small fire stir fry incense. Into the ginger, scallion, stir-fry flavor. Add 30 grams of soy sauce, stir-fry again, add blanched chicken pieces, cook 30 grams of cooking wine, open high heat and stir-fry quickly until the surface of the chicken pieces show a reddish color.

6, pour in the fried sugar color, not over the chicken pieces of the appropriate amount of broth or water, high heat and bring to a boil and then simmer for about 5 minutes. Reduce the heat to medium-low, add 3 grams of salt, 3 grams of rock sugar or white sugar, a trace of pepper, add the fried chestnuts, and continue to simmer for about 15 minutes.

7, transfer 1 gram of monosodium glutamate (optional), pick off the onion and ginger, star anise, cinnamon, sesame leaves and other spices, rapid fire collection of thick soup, the formation of self-thickening gravy, glossy red oil, wrapped in the surface of the chicken pieces, dripping peppercorn oil 10 grams, cease fire.

8, out of the pot plate, surface garnish small chopped scallions or parsley end, this fragrant chestnut chicken is complete, enjoy while hot on the table, the texture of the best flavor. Local chestnut chicken detailed practice key steps, only once on the wonderful flavor that can not be forgotten.