First, the chestnuts are peeled, and the chicken is chopped and marinated for one hour. After washing fresh chestnuts, soak them in boiling water before peeling them, so that chestnuts can be peeled off more easily. Then clean the fresh chicken and chop it into small pieces, then pour the cooking wine, add the minced onion and ginger, add a little soy sauce and soy sauce, grab it evenly and marinate it for one hour. The purpose of curing chicken in advance is to make the chicken more delicious and the fried chicken more fragrant.
Second, pour the oil and aniseed into the pot. Stir-fry the chicken first and pour some oil into the pot. If you like to eat Chili, you can add some Chili sauce to stir-fry at this time, add onion, ginger, star anise cinnamon and pepper, stir-fry until fragrant, and then add chicken and stir-fry constantly. Be sure to fry all the water on the chicken thoroughly, and add some soy sauce and soy sauce to color it. Because these seasonings were missed during pickling, it is good to put less at this time.
Third, the fried chicken is stewed with water and chestnuts. When the chicken is almost fried, add water, add peeled chestnuts and stew for an hour. The point of this dish is that chicken and chestnuts are soft and waxy, mixed with their own flavors.
What if everyone is right? Autumn is the season to eat chestnut, and chestnut roast chicken is delicious, so what is the practice of chestnut roast chicken? There is a good view on this topic. You are welcome to comment actively and share your views on this topic with us.