200g chicken.

300g chestnuts

5 grams of ginger

Garlic 10g

2 Chili peppers

salt

soybean

corn starch

oil

How to make chestnut chicken on the tip of the tongue?

Prepare ingredients, wash chicken and cut it into small pieces to drain water, dice ginger and garlic, dice pepper and cut a knife in the middle of chestnuts.

Marinate the chicken with salt and raw flour for half an hour, cook the chestnut until it is 80% ripe (I think it is almost enough here), and then shell the chestnut for use.

Put a little oil in the pot, stir-fry persimmon pepper, ginger and garlic, stir-fry chicken pieces, and stir-fry chicken oil until it is medium-cooked, with a little salt.

Stir-fry chestnuts a few times, add soy sauce, and add two-thirds bowls of water to stew.

About the water level is like this, stew until the juice is collected.

The delicious braised chicken with spicy chestnuts is ready