Jiangsu and Zhejiang cuisine

Making materials

Main ingredients: broiler chicken (500g) chestnuts (fresh) (250g)

Accessory ingredients: Starch (bava beans) (3g)

Seasoning: lard (refined) (50g) white sugar (10g) shallot (15g) ginger (5g) rice wine (15g) sesame oil ( 15g) soy sauce (40g)

Production process

1. Cut the chestnuts in half with a knife, cook them in a pot of water, take them out and peel them while they are hot. Shell, put in a bowl, take out and set aside;

2. Remove the internal organs from the tender chicken, wash and remove the head, and cut into pieces 4.9 cm long and about 3.3 cm wide;

3. Heat up the wok, slide the pan, add 25 grams of cooked lard, add green onions and stir-fry until fragrant, add chicken pieces and stir-fry until the skin shrinks and changes color, add ginger, soy sauce, sugar and fresh soup. Burn;

4. After boiling, simmer over low heat for half an hour. When the chicken is about to become crispy, put down the chestnuts and simmer together;

5. Wait until the chicken and chestnuts are cooked After they are all crispy, take out the chicken pieces and put the chicken skin side down into a bowl. Then take out the chestnuts and put them on top of the chicken;

6. Use the bowl to put the chicken and chestnuts in the soup plate. ;

7. Thicken the marinade in the pot, add moist starch to thicken it, drizzle with sesame oil, and pour it over the chicken pieces. Serve.