3 pipa legs, appropriate amount of chestnut, onion, ginger, carved wine, crystal sugar, oyster sauce, soy sauce, salt, chicken essence and sugar.

Production steps:

Step 1: Shelling raw chestnuts for later use; Cut the legs of the pipa into large pieces with a knife, and then clean the chopped chicken in clean water; Stir-fry some sugar with rock sugar.

Step 2: add water to the pot, blanch the chicken in cold water, and then add ginger slices, onion slices and carved wine to remove the fishy smell. After the fire boils, remove the floating foam, then remove the chicken with a colander, and control the water to dry for later use.

Step 3: Heat the pan fully, add proper amount of cooking oil, stir-fry ginger slices and shallots, then add the boiled chicken, add half a spoonful of sugar, and stir-fry until the chicken is colored.

Step 4: Add a proper amount of water to the pot, add peeled chestnuts, add a little oyster sauce, soy sauce, salt, chicken essence and white sugar to taste and color, stir well with a spoon and boil.

Step 5: After the fire boils, cover the pot, turn to low heat for 20 minutes, and stew the chicken until soft and rotten. Then turn on a big fire to thicken the soup, then pick out the onion and ginger slices from the pot, and finally put them on a plate, and then sprinkle a little chopped green onion to eat.

Put forward the key points:

If you buy frozen chicken, you'd better blanch it in water to remove the fishy smell. If you buy live chicken, after cleaning, you can fry it directly without blanching, so that the chicken is fresher.

Chestnuts and chicken are also considered as golden partners. Take advantage of the season when chestnuts are on the market, try it quickly! The chicken is juicy and tender, and the chestnuts fully absorb the soup, which is soft and delicious. This dish is not to be missed in autumn!

Autumn is the season when chestnuts are on the market in large quantities. At this time, chestnuts are tender, sweet, soft and waxy, especially delicious. Whether eaten raw or fried, or even stewed soup, they are quite good. Not bad. In fact, in addition to the above eating methods, there is another way to eat chestnut, that is, stew it with chicken.

In fact, chestnuts and chicken stew together are a natural couple. It's perfect to make such a dish in autumn! Today, I made chestnut black-bone chicken. As far as nutritional value is concerned, black-bone chicken is much more nutritious than ordinary chicken. It has the functions of nourishing yin, clearing away heat, nourishing liver and kidney, strengthening spleen and stopping diarrhea, and its meat quality is more tender than that of ordinary chicken. Chestnut is also rich in nutrition, which can strengthen the spleen and stomach and replenish qi and blood, so it is perfect for them to cook together. If you like it, have a try! Here's how to make it.

-Roasted chestnuts and black-bone chicken-

Ingredients: half a silky fowl and half a catty of chestnuts.

Seasoning: 1 ginger, half garlic, 1 onion, 1 tablespoon soy sauce, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 tablespoon salt, 1 tablespoon cooking wine, 2 dried peppers, half a handful of pepper and 65%.

-Manufacturing methods and steps-

Step 1: First, deal with chestnuts. Draw a cross knife on one side of fresh chestnuts and add water to the pot to boil. Pour chestnuts into the pot and cook for three minutes. When it's time to turn off the fire, take out the chestnuts while they are hot and put them on a plate for later use.

Step 2: Wash the black-bone chicken simply, then chop it into pieces of moderate size and put it on a plate for later use.

Step 3: Slice ginger, onion and garlic, then put them on a plate, and then add 2 dried peppers, half a handful of pepper, 1 star anise, a few fragrant leaves and 1 cinnamon for later use.

Step 4: add water to the pot, put the chicken into the pot with cold water, add a few slices of ginger, onion and 1 spoon cooking wine in turn, and cook for 3 minutes on high fire to fry the blood of the chicken.

Step 5: Take out the chicken after blanching, rinse it with clear water for several times, clean the blood and floating foam of the chicken, and take out and drain it for later use.

Step 6: Heat the wok a little more oil, put the chestnuts in the wok, fry until the chestnuts are golden, and take out the oil.

Step 7: Leave the bottom oil in the pot, pour the chicken into the pot, stir-fry it with high fire, stir-fry the steam of the chicken, and then take it out for later use.

Step 8: put oil in the pot, pour all the spices into the pot, and stir-fry the fragrance with low fire.

Step 9: Stir-fry the seasoning, pour the chicken into it and add chestnuts at the same time. After very uniform, add 1 tbsp soy sauce, 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp salt and 1 tbsp cooking wine, and continue to be very uniform.

Step 10: Stir all the seasonings evenly, pour boiling water into the chicken, cover it and bring it to a boil, then simmer for about 30 minutes.

Step 11: After stewing the chicken for 30 minutes, add green and red pepper rings and 1 tbsp salt, stir well, thicken the soup with strong fire, but don't collect it too dry, it will taste better with the soup, and then take it out of the pot.

Roast chicken with chestnuts is ready. After it is done, it is rich in flavor and delicious. It's really delicious and satisfies your appetite. Eat once and think about it next time. "Did you learn to cook roasted chicken with chestnuts? This is a very common dish, so I can cook it for my family when I have time. Pay attention to these points when making.

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(2) Cook chicken in cold water instead of hot water. Hot water will make the chicken shrink rapidly, which will affect the blood overflow, so the effect of blanching to remove blood is not good.

(3) Chicken nuggets should be handled correctly. It's over? Chicken should be washed to remove bleeding foam and impurities, and fried to dry water vapor before stewing, so that it will be fragrant after stewing.

(4) Chestnuts should be fried first, and the fried chestnuts will be more stewed? what's up Noodles are also easy to taste.

(5) When stewing chicken, put hot water or boiled water, so that the stewed chicken can be released by protein and stewed.

(6) Salt should be put when it is almost out of the pot. Putting it early will affect the release of protein.

(7) Don't collect the stewed soup too dry, it will taste better to collect some soup.