Ingredients ?

Chestnuts 1 package (8 like)

Chicken half of a half

Ginger 6 small pieces

Garlic 7

Garlic leaf rod 1

Dry chili 8

Materials wine moderate

Soy sauce moderate

Salt moderate

Chicken roasted chestnut practice ?

The picture of these four kinds of clean, cut (garlic head is not cut), chicken put behind the cut, there is a fishy flavor.

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1: chestnuts rinsed with water, and then the pot of water boiled blanched, cooking 4 minutes like, and then plate.

2: chicken wash and also blanch, did not look a few minutes, the pot has foam on the plate (pot put a few slices of ginger) (not pictured not photographed)

3: boiled chestnuts in the pan frying, a little bit of oil, frying the caramelized disc (not pictured not photographed)

4: frying chestnuts of the pan is not washed, the pot still has a little bit of oil, not enough to add oil, in turn, enlarging the head of the garlic, ginger, dried chili peppers, garlic leaf rod, the garlic leaf rod, the garlic leaf rod, the garlic leaf rod. Dry chili, garlic leaf pole pan fry, fried incense put chicken fried (no picture not pictured)

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Chicken fried incense, color browning after the chestnuts continue to fry, and then put the wine, put the soy sauce, put a little salt to fry.

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Water flooded over the meat and chestnuts (I use pure water, the heart effect of it, always feel a little sweeter, may be my habits, you can also put tap water), do not cover the lid of the pot on a small fire to cook for 30 minutes.

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Out of the oven, chicken tender, chestnuts are not hard and not soft, not melt in the mouth that kind of, but is the texture just good kind of.

Colleagues said I do less, I myself also think it is good, the chicken has no fishy flavor.