A few days ago, I cleaned up the home freezer, found that there is still a collection of chestnuts, has long been in the freezer storage for a period of time, and considered how to get rid of them. It just so happens that there are more than 500 grams of chicken pieces left over from previous roasts, so I chose to make a meal of roasted chicken with chestnuts. This dish is very traditional but is a very therapeutic meaning of the dish, chestnut nutrition, comprehensive, spleen and stomach, blood, kidney and Yang function, and its own soft and sweet, and chicken breast cooked together, made of chestnut chicken, not only the sweet chestnut and chicken fresh, taste excellent. Add one more way to make chicken for family recipes.

1, prepare half a chicken in advance, chopped up a small piece, cleaned and drained, put in a pot for spare. Prepare in advance six large slices of ginger cut into smaller slices of ginger, prepare in advance six cloves of garlic with a knife cracked and cut into small pieces of garlic, prepare in advance a quarter of an onion cut into julienne, and finally prepare in advance 500 grams of peeled chestnuts, all with a bowl of standby. 2, from the frying pan, turn on the heat to medium, the pan into a pan of vegetable oil, until the oil heats up to the gradual rise of smoke, put in the 500 grams of black pepper chicken pieces, with a sauté pan! Stir fry chicken pieces constantly for 3min long, chicken breast will be fried out of color, skin gradually brown. 3, add ginger, garlic and onion, quickly stir fry for 1min to stir fry the flavor. Then add a tablespoon of red bean paste, stir fry in the pan for 1min to stir fry into chili oil. Pour in two tablespoons of soy sauce, one tablespoon of dark soy sauce, half a tablespoon of salt and one tablespoon of sugar, stir-fry for 1min, and let the ingredients in the pan mix well with the seasonings.

4, add 400mL of warm water to the pot, the relative height of the water with the food level can be, turn the fire to go red will be the pot of water boiled. When the water boils, adjust the fire to medium heat, cover and cook for 30min. 5, 30 minutes, open the lid, poke the chestnuts in the pot with an insert, look at the chestnuts of the level of hard and soft, the chestnuts at this time, generally with an insert a poke will be crushed feeling (according to their own tastes, if you want to make chestnuts soft and sticky some more, to be able to increase the length of the cooking time of another 3 minutes). At this time to adjust the fire to go red, open the lid again simmering 1min fried sugar color. Once the time is up, remove from the heat, put a tablespoon of monosodium glutamate (MSG) in the pan before serving, mix well with a frying spoon, and serve immediately.

According to half an hour of cooking, the chicken breast meat tender, delicious flavor, chestnuts are soft and sweet, fragrant and thick, two different tastes mixed together, very delicious. The final sauce, can grasp the time change, do not recommend the sauce with too dry, because the soup base of this dish but convergence of the essence of the chicken breast and chestnut, the sauce itself for the stone pot bibimbap, fried noodles is also very good. This one chestnut roast chicken, from cold dishes to carry out, about more than 50min time, suitable for holiday days have some spare time to cook. Chestnuts come with several nutrients such as tapioca starch, protein, vitamins, etc., and the use of chicken will not be repeated. This dish is undoubtedly a therapeutic dish worth trying, and should often be placed on the table of a family to fill all the members of the family with a variety of nutrients.