According to Jiuzhou Zhi and Chengdu Ji >; At the beginning, Yizhou City was too tired to stand, and the turtle went to investigate the reason. Knowing that people were wet and sick, they were powerless, so they spit chestnuts and carried chickens to persuade them. The eater is a god who delights in the city. The successor, Zhuge Wuhou, called Meng Huo to plant chestnuts, run chickens and benefit from cooking, which was honored as "Shenyue Health Chestnut Chicken". Suntech. People build shrines and praise them.
editing the method of chestnut chicken
method 1
use 5 to 1 grams of shelled chestnut, one chicken, one bag of Shenyue chestnut chicken seasoning, two slices of ginger, several medlars, three slices of pepper, two jujubes and a proper amount of salt. Kill the chicken, wash and peel it, cut it into pieces, put it in boiling water to remove blood and fishy smell, pick it up and put it in a casserole, add ginger, pepper, seasoning bag and appropriate amount of water, boil it with strong fire, simmer for about half an hour, add chestnut, and when the chicken can be inserted by chopsticks, add Lycium barbarum and Jujube to boil, and serve.
method 2
raw material
1 chicken (whole), 25g chestnut, 1 auxiliary color pepper, 6g seasoning salt, 4 onion and ginger, a proper amount of star anise in sliced garlic, 2 dried peppers, 4 tablespoons cooking wine, 1 tablespoon light soy sauce, 1 tablespoon light soy sauce and 1 tablespoon vegetable oil
1.
2. Pour boiling water into chestnuts, and add salt;
3. Cover the pot and stew for 5 minutes;
4. Take out and peel chestnut meat one by one;
5. Wash the pheasant and drain the water;
6. Chop into large pieces and blanch with hot water to remove blood and impurities;
7. Rinse it with hot water after taking it out and drain it for later use;
8. Take out the oil pan, stir-fry the chestnut with slow fire until it becomes discolored, and then take it out;
9. Saute shallots, ginger, garlic, star anise and dried red pepper in the bottom oil of the pot;
1. After the fragrance is released, stir-fry the chicken pieces with high fire and cook the cooking wine;
11. Add unheated hot water, boil over high fire, and turn to medium fire for stewing;
12. until the chicken is medium-cooked, add chestnut, add salt, sugar and light soy sauce to taste, and color a little light soy sauce;
13. stew the chicken and chestnut until they are cooked, collect the juice over high fire, add the colored pepper and stir well before serving. [2]
It was reported that the marquis of the Three Kingdoms captured Meng Huo in seven vertical and seven vertical directions and was subdued. Seeing the wounded soldiers of the Shu army, I was moved by emotion. I visited the Liangshan doctor and got the secret chestnut in the mountain and the military uniform cooked with pheasant. Magic effect, great health. Then there is the surname Li Shang, which has been handed down from generation to generation by secret system.
Method 1
Use 5-1 grams of shelled chestnut, one chicken, one packet of Shenyue chestnut chicken seasoning, two slices of ginger, several pieces of medlar, three slices of pepper, two jujubes and a proper amount of salt. Kill the chicken, wash and peel it, cut it into pieces, put it in boiling water to remove blood and fishy smell, pick it up and put it in a casserole, add ginger, pepper, seasoning bag and appropriate amount of water, boil it with strong fire, simmer for about half an hour, add chestnut, and when the chicken can be inserted by chopsticks, add Lycium barbarum and Jujube to boil, and serve.
method 2
raw material
1 chicken (whole), 25g chestnut, 1 auxiliary color pepper, 6g seasoning salt, 4 onion and ginger, a proper amount of star anise in sliced garlic, 2 dried peppers, 4 tablespoons cooking wine, 1 tablespoon light soy sauce, 1 tablespoon light soy sauce and 1 tablespoon vegetable oil
1.
2. Pour boiling water into chestnuts, and add salt;
3. Cover the pot and stew for 5 minutes;
4. Take out and peel chestnut meat one by one;
5. Wash the pheasant and drain the water;
6. Chop into large pieces and blanch with hot water to remove blood and impurities;
7. Rinse it with hot water after taking it out and drain it for later use;
8. Take out the oil pan, stir-fry the chestnut with slow fire until it becomes discolored, and then take it out;
9. Saute shallots, ginger, garlic, star anise and dried red pepper in the bottom oil of the pot;
1. After the fragrance is released, stir-fry the chicken pieces with high fire and cook the cooking wine;
11. Add unheated hot water, boil over high fire, and turn to medium fire for stewing;
12. until the chicken is medium-cooked, add chestnut, add salt, sugar and light soy sauce to taste, and color a little light soy sauce;
13. stew the chicken and chestnut until they are cooked, collect the juice over high fire, add the colored pepper and stir well before serving.