1, when you are ready to buy, cut a chestnut from the tail, which is faster and safer than a cross knife, and it is not easy to cut your hand.

2. Boil the water from the pot, add a spoonful of salt after the water boils, and put the cut chestnut into the fire for 3 minutes. After cooking, take out a part and peel it easily. The rest is soaked in water, and it is not easy to peel it when it is dry.

In this way, the shell can be easily peeled off, and it can be peeled off with a little hand. It only takes less than 65,438+00 minutes for 4 kilograms of chestnut to be completely peeled. If you can't eat it all at once, you can put it in a fresh-keeping bag and freeze it in the refrigerator.

4. Prepare half a cock to remove lymph and chicken ass, chop it into small pieces and soak it in clean water for 10 minute, then soak it in bleeding water and rinse it with running water.

5. Boil oil in the pot and stir-fry chestnuts on low heat. The fried chestnuts will be more compact and taste better.

6. Pour cooking oil into the pot again, add ginger slices and stir-fry until fragrant, add chopped chicken pieces and stir-fry quickly. After the chicken changes color, add cooking wine to remove fishy smell, add some soy sauce to color, and then add soy sauce and salt to stir-fry evenly.

7. Pour in the fried chestnuts and stir well. Pour water before the chicken. Cover and bring to a boil, and simmer for 30 minutes.

8. After 30 minutes, add a handful of chopped millet and garlic seedlings to add flavor, stir fry quickly and evenly, and you can cook. A delicious chestnut chicken is ready, and you will have an appetite when you look at it. Chestnuts are sweet and soft, and chicken is fragrant but not greasy.

I will share it with you today. Family members who like to eat chestnut chicken remember to collect it! It's simple.