1, Qingyuan chicken cut into pieces and wash, onion and ginger ready

2. Chestnut, red pepper ready

3. Chestnut shell, and then put into warm water to remove the underwear

4. Red pepper cut into chunks, ginger slices, green onion cut flowers ready

5. Hot pot of oil incense ginger and scallion head

6. And then poured into the chicken pieces stir fry

7. Guangdong rice wine and soy sauce, put the rock sugar

8. Stir fry until the chicken pieces of yellow, water gradually dry overflow flavor

9. Add the chicken pieces of water, pour the braising sauce

10. Add the hairy chestnuts, sprinkle salt, boiled and then turn to a low heat, cover and simmer (halfway through the tossing of the two to three times)

11. The water is almost dry, put the red pepper, stir fry and continue to Simmer for a while

12. Simmer until the chestnuts and chicken pieces crispy mess, sprinkle in chopped green onions can

Cooking tips

1, chicken must be stir-fried on high heat to force out the water will be more fragrant.

2, dripping rice wine can stimulate the flavor of the chicken.

3, the amount of water must be over the surface of the chicken, slow fire simmering chicken will be crispy chestnut glutinous.

4, if there is no braising juice can be put raw and old soy sauce, the ratio is 2:0.5.

5, into the rock sugar flavor and color.