Chestnut fried chicken nuggets home practices are as follows:

1, prepare earth rooster, chestnut.

2, the chicken washed, cut pieces of spare.

3, chestnut wash.

4, with a vegetable cutter in each chestnut on one side of the cut a "cross" type of mouth, do not have to cut too deep (save energy) as long as the shell surface can be cut.

5, all of the chestnuts after scratching well with water soak for ten minutes or longer can be, the purpose is to let the water through the "ten" mouth gap so that the skin soften away from the pulp.

6, soak well, the chestnuts in cold water in a pot to cook to the water just open, not more than cooking, or cook through the pulp is easy to loose.

7, cool temperature to not hot, peel the chestnuts while hot, it must be hot, cold skin and the flesh of the inner layer of tightly adhered to, not good to peel. In order to keep warm, you take 3 out of the hot water at a time, and so on 3 peeled and then take.

8, sit in a pot and light the fire, pour in the right amount of oil, put the ginger in. Then pour in the chicken pieces and stir fry. After the chicken pieces turn color, pour the chestnut meat into the stir-fry together for 2, 3 minutes. Pour in soy sauce, dark soy sauce, rock sugar and yellow wine, and stir-fry for a while to color. Pour in an appropriate amount of hot water at once, about is not over the chicken pieces, medium heat until the juice off the fire can be, about 20 minutes.

Tips:

This dish has a key note, that is, in the chicken blanch cooked into the stir-fry stage, be sure to stir-fry the chicken as much as possible until dry, so that the fried chicken does not have a fishy flavor, and the texture is also good.

And chestnuts and chicken pieces can be cooked together, only because the chestnuts itself is particularly easy to crumble, so before and after the pan to stir fry. Also when stir-frying the chicken, you can put slightly more cooking oil in order to prevent it from sticking to the pan.