Practice of roasted chicken with chestnuts
Chestnut roast chicken tastes delicious and has high nutritional value. It is a famous dish suitable for family cooking. Because it belongs to Sichuan cuisine, there are two kinds of chestnut roast chicken with different cuisines, one is Guangzhou flavor and the other is Sichuan flavor.
Guangzhou Wei
Ingredients: 750g chicken with bone, chestnut meat 150g, 6 cups of soup, Shaoxing wine 1 spoon, soy sauce 1 spoon, cornflour, pepper and sesame oil.
Exercise:
1. Remove the coarse bones from the washed chicken and chop it into long squares with a width of about 3 cm. Wash and drain chestnut meat. Cut the onion into 3 cm long sections. Ginger is cut into long slices 1 cm wide.
2. Heat the oil pan until it is half-cooked, add chestnut meat and fry until golden brown, and pour it into the colander to filter oil.
3. Heat the oil pan to 80% maturity again, stir-fry the chicken pieces until they are dry, add Shaoxing wine, and then add ginger slices, salt, soy sauce and soup for about 3 minutes.
4. Take 1 casserole, put bamboo grates at the bottom, pour chicken pieces and soup into a wok, simmer with low fire until 80% rotten, add fried chestnut meat, continue to simmer until soft and rotten, then pour into the wok, add monosodium glutamate and scallion, sprinkle with pepper, boil, thicken with cornflour water, and pour.
Sichuan cuisine
Ingredients: two chicken legs, a bowl of chestnut rice and a little green pepper.
Exercise:
1, cut the chicken leg into pieces, and put cooking wine to remove fishy smell when blanching. Peel the chestnuts (cut a small mouth first and cook in water for five minutes, which is easy to peel) and divide them in half.
2. Put oil in the pot, fry the chestnuts until they turn yellow, and take them out.
3. Put half a spoonful of sugar in the base oil, melt it, and pour in the chicken pieces and ginger slices to stir fry. After the chicken pieces come out of the water, pour in the five-spice powder and fry for a while, so that the five-spice powder is fried very well. Put a spoonful of yellow rice wine (no, don't use cooking wine instead, use white wine), a spoonful of soy sauce and two spoonfuls of chicken essence.
4. Add chestnuts, stir well, and pour in a bowl of hot water. Bring the fire to a boil, simmer 15 minutes, add salt, collect the juice, and put the green pepper out of the pot for five minutes. Sesame oil and a little pepper.
Nutritional value of chestnut roast chicken
Chestnut roast chicken is not only tender and smooth, but also has nutritional value.
On the one hand, chicken meat is tender and delicious, with a light taste, which can be used in various dishes. Chicken has a lot of protein, which can be said to be one of the highest meats in protein. It is a high-protein and low-fat food. Potassium sulfate is also rich in amino acids, which can make up for the deficiency of cattle and pork. At the same time, because chicken contains more vitamin A than other meats, although it is not as good as vegetables or liver in quantity, its vitamin A content is much higher than that of beef and pork.
On the other hand, chestnuts not only contain a lot of starch, but also contain protein, vitamins and other famous nutrients, and are known as ".