Pipa legs 3, chestnuts, scallions, ginger, Huadiao wine, sugar, oyster sauce, soy sauce, salt, chicken essence, sugar

Steps:

Step one: raw chestnuts shells standby; pipa legs cut into large pieces of the knife, and then the chopped chicken into the water inside the clean; with the rock sugar to stir fry a little sugar color standby.

Step 2: Add water to the pot, blanch the chicken in cold water, then add ginger, scallion and Huadiao wine to remove fishy. Bring to a boil over high heat to knock off the froth, then fish out the chicken with a slotted spoon, drain and set aside.

Step 3: Heat a wok and add enough cooking oil, add ginger and scallions and sauté to taste, then add the blanched chicken, then add half a tablespoon of sugar and sauté until the chicken is coated in color.

Step 4: Add water to the pot, add peeled chestnuts, add a little oyster sauce, soy sauce, salt, chicken essence, sugar seasoning coloring, stirring evenly with a spoon and boil over high heat.

Step 5: After boiling over high heat, cover the pot with a lid, turn to medium-low heat and simmer for 20 minutes, simmer the chicken until soft and flavorful; then open high heat to thicken the soup, then pick out the pot of green onion and ginger do not, and finally out of the pot on a plate, and then sprinkle on a few green onion garnish to open and eat.

Making key points:

If you buy frozen chicken, it's best to blanch it all to remove the fishy; if you buy a live chicken, clean it and saute it directly in the pot without blanching, so that the chicken is more fresh.

Chestnuts and chicken is also considered a golden partner, while the chestnut season, quickly show off to try it! The chicken is juicy and tender, and the chestnuts have fully absorbed the broth and are soft and tasty, making this dish a must-see in the fall!

The fall season is the season of chestnuts in large quantities, this time the chestnuts are tender and sweet, soft and sticky, especially delicious, whether it is eaten raw or fried, or even stewed soup, are quite? Good. In fact, in addition to the above eating method, there is a way to eat, that is, and chicken stewed together.

In fact, chestnuts and chicken stew is a natural pair, the fall season to do so on a dish used to complement it! Today I am using the chicken and chestnuts burned together, from the nutritional value, chicken nutrition is much higher than ordinary chicken, it has a nourishing Yin heat, tonic liver and kidney, spleen and diarrhea, and other roles while eating meat more tender than ordinary chicken. Chestnuts are also rich in nutrients, can strengthen the spleen and stomach to replenish qi and blood, so they are made together into a dish, it's perfect, if you like it, try it! Here's how to make it.

--Chestnut roasted chicken meat--

Making the main ingredients: half a chicken, half a catty chestnuts

Making the seasoning: 1 piece of ginger, half a head of garlic, 1 scallion, 1 tablespoon of soy sauce, 1 small spoon of dark soy sauce, 2 small spoons of sugar 1 spoon of salt, 1 tablespoon of cooking wine, 2 dry bell peppers, pepper small half a handful, 1 big material, a few pieces of fragrant leaves, cinnamon 1 piece

--Methods and Steps -

Step 1: First of all, to deal with chestnuts, will be fresh chestnuts on one side of the cross-hairpin. Cross cuts on one side of the fresh chestnuts, add water to the pot to boil, pour the chestnuts into the pot, cook for three minutes, time to turn off the fire, remove the shells of the chestnuts while they are still hot and set aside on a plate.

Step two: the chicken briefly rinse, and then chopped into a moderate size of the block, the plate spare.

Step 3: ginger cut into slices, scallions into cut into segments, garlic cut into slices, and then plate, and then into the dry bell pepper 2, pepper small half of a handful, 1 big material, a few pieces of leaves, cinnamon 1 piece of spare.

Step 4: Add water to the pot, put the chicken in cold water, add a few slices of ginger, green onion and 1 tablespoon of cooking wine in turn, and cook over high heat for 3 minutes to sauté off the blood of the chicken.

Step 5: After blanching the chicken, rinse the chicken with water a few times to clean the blood and foam, and drain the water.

Step 6: Put a little more oil in the frying pan and heat it up, put the chestnuts in the pan and fry them over high heat until the surface is golden brown.

Step 7: In the bottom of the pan, pour the chicken into the pan, stir-fry over high heat, stir-fry the chicken out of the water vapor, while stir-frying out of the fat and then out of the standby.

Step 8: Pour all the seasonings into the wok with the oil in the wok and stir-fry over low heat to bring out the flavor.

Step 9: seasoning flavor fried out of the chicken pour inside, at the same time into the chestnuts, very evenly into the soy sauce 1 tablespoon, 1 tablespoon of dark soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, 1 tablespoon of cooking wine, continue to be very even.

Step 10: All the seasonings stir fry evenly, pour boiling water did not exceed the chicken, cover the lid of the large fire boil to small fire stew about 30 minutes.

Step 11: chicken stew 30 minutes, add green and red bell pepper rings and 1 tablespoon of salt, stir-fry evenly, high heat to thicken the soup, but do not collect too dry, there will be more delicious soup, and then out of the pot into the dish.

Chestnut roast chicken "is done, done after a strong flavor, delicious flavor, really delicious to eat a meal, eat once want to next time. Chestnut chicken practice you have learned? A very homemade dish, have time to do to the family to eat. It is the production time to pay attention to these points.

(1) chestnut shelling with a relatively sharp knife, in the chestnut on one side of the cross knife, pay attention to the strength of the paddle too deep chestnut meat damage, paddle shallow is not good peeling, the paddle and clean chestnuts poured into the pot, cook for three minutes, the time off the fire, do not rush to take out the chestnuts, remember to peel while hot.

(2) chicken blanching to cold water in the pot, do not hot water, hot water will make the chicken contracted rapidly, affecting the blood overflow, so blanching to remove the effect of blood is not good.

(3) chicken pieces to be able to handle properly, ? After blanching? After the chicken should be rinsed off the blood foam and impurities, and it should be fried dry vapor before stewing, so that the stew is fragrant.

(4) Chestnuts should be fried in oil first, and the fried chestnuts will be stewed out more? s? pink surface, but also easy to taste.

(5) The chicken stew should be put in hot water or boiling water, so that the stewed chicken can let the protein release, and the stewed chicken will be fragrant.

(6) Salt should be put in when it is almost out of the pot, putting it in earlier will affect the release of protein.

(7) stewed soup do not collect too dry, a little soup flavor will be better.