Chestnut smothered chicken is a specialty dish of Shandong Province, belonging to the Lu cuisine family; the dish can play a role in relieving waist pain and lower limb weakness. The practice of the dish is to peel the raw chestnuts, then, wash, put in the pot; fire, put oil in the pot, when the oil is hot, put ginger, green onions, stir fry flavor, until the pot of water fried dry; add soy sauce, salt, sugar, wine, stir fry uniformly, and then poured into the boiling water, boil over high heat, skimming foam, and then change to a small fire simmering for 10 minutes; put the chestnuts, cover the lid of the pot, and continue to simmer for 10 minutes! You can do it.

With 500 to 1000 grams of shelled chestnuts, a chicken, Shenyue chestnut chicken seasoning packet a package, two pieces of ginger, a few wolfberry, pepper three, two jujube, salt. The chicken will be killed, washed and peeled clean and cut into pieces, blanch into boiling water to remove blood and fishy, fish up into the casserole, add ginger, pepper, seasoning packets and the right amount of water, large fire to boil, slow simmering about half an hour, add chestnuts, until the chicken can be inserted into chopsticks, add wolfberries, jujubes boiling, can be eaten.

Method two

Raw materials

Chicken (whole) 1, 250 grams of chestnuts, auxiliary color pepper 1, seasoning salt 6 grams, onion half a ginger 4, a slice of garlic in the amount of star anise, 2 dry chili pepper, 4 spoons of wine, 1 spoon of soy sauce, 1 spoon of dark soy sauce, 1 spoon of vegetable oil in moderation

Practice

1. With scissors, one by one, at the top of the chestnut cut open a cross mouth

2. Pour boiling water into the chestnuts, not over, add salt;

3. Cover the pot and simmer for 5 minutes;

4. Remove one by one to peel the chestnut meat;

5. Running chicken washed, drained;

6. Chopped into chunks, blanched with hot water to remove blood and impurities;

7. Drain the water and spare;

8. Start the frying pan, stir fry chestnuts on slow fire until browned and then removed;

9. The bottom oil in the pot exploded onion, ginger and garlic, star anise and dry red chili pepper;

10. After the aroma, the next chicken pieces of high-fire stir-frying, cook the cooking wine;

11. Add the hot water that did not exceed the high heat to cook, and then turn to medium-high heat to cook;

12. To the Chicken 7 minutes cooked, add chestnuts, add salt, sugar, soy sauce seasoning, a little old soy sauce color;

13. Stew until the chicken and chestnuts are cooked through, high heat juice, add colorful peppers stir fry evenly can be out of the pot.