Method of roasted chicken with chestnut:

Main ingredients: whole black-bone chicken, 5g chestnut

Condiments: 1 piece of ginger, whole garlic, 1 spring onion, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of white sugar, 1 tablespoon of salt, 1 tablespoon of rice wine, 2 dried green peppers, half a handful of pepper, 1 seasoning.

2. Wash the black-bone chicken simply, then chop up pieces with appropriate size and set aside.

3. cut a piece of ginger, cut shallots into sections, cut a piece of garlic, then put it on a plate, and then put in 2 dried green peppers, half a handful of pepper, 1 seasoning, a few pieces of ginger and 1 piece of star anise for reservation.

4. add water to the pot, put the chicken in cold water, put a few pieces of ginger, shallots and 1 spoonful of rice wine in succession, boil for 3 minutes on high fire, and quit the blood of the chicken.

5. Take out the chicken after blanching, wash it with tap water several times, clean up the blood and foam of the chicken, take it out and leave the water control intervention.

6. Put a little more oil in the wok to boil, put the chestnuts in the wok, fry the chestnuts with a big fire until the surface is golden yellow, and take them out to drain the oil.

7. Leave the bottom oil in the pot, pour the chicken into the pot, stir-fry it, stir-fry the steam of the chicken, and at the same time, take it out for reserve after the oil bursts out of vegetable oil.

8. Make up the oil in the pot, pour all the condiments into the pot, and stir-fry with slow fire until fragrant.

9. after the spices are fried, pour the chicken into it, and at the same time, put the chestnut into it. After it is well-proportioned, put in 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of white sugar, 1 tablespoon of salt and 1 tablespoon of rice wine, which is well-proportioned again.

1. stir-fry all condiments evenly, pour the chicken in boiling water, cover it with high fire and boil it over low heat for 3 minutes.

11. After the chicken is cooked for 3 minutes, add the green and red pepper rings and 1 spoonful of salt, stir-fry evenly, and the sauce will be thickened over a large fire, but it is not necessary to collect it too dry. The sauce will be more delicious, and then stir-fry the shredded chicken. Tips

(1) Use a sharp fruit knife to shell chestnuts. Draw a cross knife on one side of chestnuts, and pay attention to the range. If you draw too deep, the chestnut meat will be damaged. If you draw too shallow, it will not be easy to peel it. Pour the cut and cleaned chestnuts into the pot and cook for three minutes. When it's time to turn off the fire, don't hurry to take off the chestnuts. Remember to peel them while they are hot.

(2) Chicken should be put into the pot with cold water instead of boiling water. Boiling water will make the chicken quickly collapse, which will endanger blood spillage, so the actual effect of removing blood with water is not very good.

(3) The chicken pieces with black pepper should be properly handled, and the boiled chicken should be cleaned to reduce blood foam and residue, and then boiled with steam, so that it will be fragrant.

(4) Chestnuts should be fried first, and the fried chestnuts will become more and more soup powder when stewed, which is also very easy to taste.

(5) When stewing chicken, it is necessary to release water or boiling water, so that the stewed chicken can release the protein and the stewed chicken is fragrant.

(6) The salt should be put in the pan as soon as possible. Putting it in early time will endanger the release of protein content.

(7) You don't need to collect the cooked juice too dry, it will be better to have a little juice flavor.