Chestnut roast chicken, as a traditional tonic food, is rich in nutrition, fragrant, soft and sweet, and it is the best partner with chicken. You don't even need to put sugar when seasoning. You can enhance the taste of chicken only by the natural sweetness of chestnut. The finished dishes are bright red in color, salty and fresh in taste, sweet in fragrance, fresh in sweetness and excellent in flavor. It is a rare delicacy. Every autumn and winter is the harvest season of chestnuts, and there are more stalls selling chestnuts in the market, which is very suitable for making "chestnut roast chicken".

making ingredients and seasonings:

making main ingredients: half a rooster, 25g of chestnut;

making seasonings: one piece of ginger, half a green onion, 2 dried peppers, 1 aniseed, 2 peppers, 1g of cooking wine, 3g of soy sauce, 1g of soy sauce, 2g of salt, 1 fresh pepper and 5 cloves of garlic

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Step 2: Chop the chicken into pieces, then put it in the pot with cold water (all meat products are boiled in cold water, so that the blood can be boiled clean and the smell is best removed. If it is boiled, stew the blood directly in the meat), and then boil it for about 1 minute to cook the blood powder.

Step 3: Take out the boiled chicken, then wash the chicken twice with hot water, and wash off impurities and floating foam (be careful not to wash it with cold water, which will tighten the muscles and the stewed meat will lose its fragrance and affect its taste), and then drain the water for later use.

step 4: cut ginger into pieces, green onions into horseshoe pieces, dried peppers into sections, garlic into grains, and fresh peppers into rings for later use.

step 5: put about 2 grams of oil in the pot, then heat it for about 6 layers (chopsticks begin to bubble when put in it), then fry the chestnut in the pot for about 3 minutes, and then take it out and drain the oil (so that the chestnut is cooked quickly and stewed more fragrant).

step 6: leave the bottom oil in the pot, put ginger and green onions, dried peppers, aniseed and pepper in it, and stir-fry until fragrant.

step 7: after the seasoning is sauté ed, put the chicken into it, and stir-fry the chicken with high fire to dry the water vapor.

Step 8: After the chicken is steam-fried, continue to stir-fry until the chicken starts to oil, and then slowly turn a little brown, pour in chestnut, and then we add hot water (be sure to add hot water above 8 degrees, mainly to prevent the chicken from tightening when it meets cold water, so that the stewed chicken will become unpleasant and affect the taste). If the chicken is more than one year old, it is necessary to add more water, almost one third more.

Step 9: Then we bring it to a boil, cover it and simmer for about 3 minutes. If the chicken is old, we have to stew for 4 minutes or even longer!

Step 1: After stewing for almost half an hour, we start seasoning, adding 3g of soy sauce, 1g of soy sauce, 2g of salt, garlic and red pepper rings in turn, then stir-frying evenly, stewing for about 5 minutes, and let the seasoning taste.

Step 11: After five minutes, let's collect the thick soup (not too dry, leave some soup), turn off the heat, put it on a plate and sprinkle some parsley to decorate it!

A home-cooked "Roasted Chicken with Chestnut" is ready. Isn't it very simple? Please try it if you like!

Method summary:

The method of "Roasted Chicken with Chestnut" is very simple, and many people can cook it, but some people cook it, and chestnuts are more delicious than chicken nuggets, while others, even if they are cooked for a long time, chestnuts are not rotten enough, tasty enough or delicious enough. In fact, it is not difficult to make this dish delicious if you follow the above steps and pay attention to the following points.

(1) After peeling chestnut, the black film on the outside must be boiled in boiling water for 2 minutes and then scraped off. Otherwise, it will affect the taste and taste of this dish. (2) It is best to choose chickens that are more than 6 months and less than 1 year old, not hens. Seasoning should focus on umami flavor, and only use ginger, onion and garlic, aniseed and pepper to enhance the flavor. Don't use other spices, too much will destroy the taste of chestnut.

(3) blanch the chicken after cutting it into pieces, and fry the chicken until the water vapor is dry. At the same time, fry the chicken oil before adding water for stewing. The water added must be above 8 degrees, so that the stewed chicken tastes more fragrant.

(4) Because chestnuts are difficult to ripen, let's fry them first, so that chestnuts will ripen faster and smell better. Salt and soy sauce must be put last. If put too early, salt will tighten the muscles and affect the release of nutrients in chicken, thus affecting the overall taste of this dish.

I hope it helps you ~