Broiled Chicken with Chestnuts is a traditional dish belonging to Northeastern, Szechuan, Hunan and Gan cuisines. The dish is characterized by smooth chicken, sweet chestnut, thick juice, red color and beautiful appearance.
How to make Hunan cuisine
Main ingredients
750 grams of chicken with bones, 150 grams of chestnut meat, 6 cups of soup.
Roasted Chicken with Chestnuts
Seasoning
Approximately 1 tablespoon of Shaoxing wine, 1 tablespoon of soy sauce, cornstarch, pepper and sesame oil.
Preparation steps
1. Remove the bones from the chicken and chop it into cubes about 3 centimeters long and wide. Wash and strain the chestnut meat. Cut the green onion into 3-cm sections. Cut the ginger into thin slices 1 cm long and 1 cm wide.
2. Heat a frying pan to medium-high, add the chestnut meat and deep-fry until golden brown, then pour into a colander to filter the oil.
3. Then heat the frying pan, to eight mature, under the chicken pieces stir-fried, until the water is dry, under the Shaoxing wine, and then into the ginger, salt, soy sauce, on the soup stew for about 3 minutes.
4. Take a tile bowl, with bamboo grates on the bottom, the chicken pieces in the frying pan with the soup poured in, put on a small fire simmering to eighty rotten, add fried chestnut meat, continue to simmer until soft, and then poured into the frying pan, add monosodium glutamate, scallion, sprinkle pepper, boil, thickening the gravy with cornstarch, drizzle into the sesame oil to be?
Northeastern cuisine
Main ingredients
Chicken thighs, chestnuts
Seasoning
Scallions, ginger, salt, cooking wine, soy sauce, sugar
Making Steps
1. Shelled chestnuts into the pot to cook for about 4 minutes to drain the water and spare.
2. Put oil in the pot, the amount of oil can be a little more, add the chestnuts fried until the surface of the color change, and then put out and set aside.
3. The rest of the oil is hot again, put the onion and ginger slices burst incense, pour in the chicken pieces stir fry.
4. Add wine, soy sauce, salt, a little sugar, and add chestnuts.
5. Pour in boiling water, large fire boil and then turn to small fire cover, cook for about 20 minutes.
6. And then big fire to collect dry water, sprinkle into the green onion can be.
Tips
Blanch the chestnuts before burning it boiled for 3 to 4 minutes, and then over the oil frying, and then burn it, and easy to burn through and easy to taste, you can try.
Sichuan cuisine practice
Main ingredient selection
500 grams of net chicken thigh meat, 5 grams of refined salt, 300 grams of chestnuts.
Seasoning
1 gram of pepper, 15 grams of sugar, 10 grams of pepper, 150 grams of lard, 750 grams of fresh soup, 10 grams of ginger, green onion, 20 grams of water thickening powder, 15 grams of wine.
Production steps
Chestnut chicken
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1. dry chestnut into the pot of boiling water to cook for 2 minutes to pick up with warm water to soak, with a knife to cut off the roots, peeled shells to be used. Ginger pat broken, green onion cut into long sections, sugar fried into sugar color juice.
2. net rooster thigh meat cut into 20 pieces, the pot into the lard hot, the first chestnut frying a little fishing, into a bowl. Then the chicken thigh meat with ginger, green onion stir-fry for 2 minutes, add fresh broth, in turn into the sugar color juice, salt, pepper, pepper to boil, skimmed off the foam, moved to a small fire on the slow burn 40 minutes, will be burned chicken broth about 100 grams of decanting chestnuts bowl, on the cage will be steamed chestnuts (about half an hour), take out.
3. First of all, the chicken thigh meat into the center of the disk, chestnuts covered in the chicken above and around, and then the chicken juice into the water gravy powder thickened gravy, dripping in the chestnuts and chicken thighs on top of that is complete.
Practice two
Chestnut roast chicken
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Materials: chicken thighs two, chestnuts, a rice bowl, seasoning selection, green and red chili pepper a little
Making steps:
1, chicken thighs cut into pieces, blanching put the cooking wine to go fishy. Chestnuts peeled out (first cut small mouth, put in the water for five minutes, it is easy to peel), one and a half
Tips: chestnuts do not use a knife to cut, break with your hands, because the chestnuts themselves are demarcated, use a knife to cut easy to break.
2, the pot of oil, the chestnut fried until brown, fish out.
3, the bottom of the oil put sugar half a spoon, melt, pour into the chicken and ginger slices onion stir fry. Chicken pieces of water finished pouring into the five spice powder fried for a while, so that the five spice powder is fried very fragrant. Put a spoonful of yellow wine (no do not replace with cooking wine, use white wine), a spoonful of soy sauce, two teaspoons of chicken essence.
4, put chestnut, stir fry evenly to a bowl of hot water. Large fire boil, small fire stew for 15 minutes, seasoned salt, juicing pro out of the pot for five minutes to put green and red pepper segments. Aromatic oil, a little pepper.
Tips
1. Chestnuts should not be cooked too long, otherwise it is not easy to shell.
2. This dish tastes sweet and salty, to the sweet aftertaste, taste fresh degree.
Other practices
Materials prepared: a child chicken, 350 grams of chestnuts, black fungus a handful of rock sugar, salt, onion, ginger, garlic, pepper, star anise, cooking wine, soy sauce, oyster sauce, oyster sauce, a little high white wine (I used the red star Erguotou). [5]?
Making steps:
Children's chicken cleaned, remove debris, the skin on the neck with the lymph removed.
Pot of water to boil, put a spoonful of salt, will remove the shell of the chestnut into the pot to cook switch fire, the water should be no more than the chestnut, a little bored for a moment, peeled off the skin and wash
Chicken cut into pieces, green onion cut into segments, a small piece of ginger patted, six or seven cloves of garlic peeled off the outer skin, peppercorns seven or eight grains, two small petals of star anise, two small pieces of rock sugar. Black fungus in advance soaked and washed.
The pot is hot, put the oil, the pepper will be put in the pot of small fire incense.
Pour into the chicken stir-fry, add rock sugar, star anise, onion, ginger and garlic stir-fry, stir-fry until the icing sugar melts, chicken surface yellowish, cooking a little white wine stir-fry (deodorization to increase the aroma), and then put cooking wine, soy sauce, salt and oyster sauce.
Add boiling water that doesn't cover the chicken pieces (if the chicken is bought, it's easy to cook, so put less water in), cover the pot with a lid and cook slowly.
Cook for about 50 minutes (for home-raised local chicken, the cooking time will be longer).
Uncover the pot and pour in the chestnuts and black fungus.
Bring the pot to a boil over high heat, then reduce the heat to low for about 20 minutes until the chestnuts are cooked through and flavorful. If the soup is too much, turn on medium-high heat to reduce the juice.