Autumn is a good time to eat chestnuts. Every time I go shopping, the smell of sugar-roasted chestnuts always makes me unable to move. Every time I buy a bag to eat, and then buy other things. Every autumn, there is always a dish on the dining table: roasted chicken with chestnuts! This dish is sweet and soft, the chicken is tender and smooth, and you won’t get tired of it.

The chestnut chicken roast chicken is hard and wooden? Try this, the chicken is fresh and delicious, and the more you eat it, the more delicious it becomes.

I saw two kinds of chestnuts in the vegetable market today, one is called chestnut and the other is chestnut. Trichosanthes is more expensive. Trichosanthes 10 yuan per catty, Trichosanthes 18 yuan per catty. I thought the expensive ones might be delicious, so I bought the cone chestnut. Now you don’t have to peel chestnuts yourself. The seller can use a small machine to peel all the chestnuts in a few seconds, which is very convenient.

They are chestnuts that have been shelled and will turn black easily after being brought home, but it does not affect their consumption.

The native chicken and chestnuts are ready. Let’s follow the steps of corn to see how this dish is made.

Chestnut braised chicken

Prepare the raw materials: chestnuts, chicken, ginger, salt, soy sauce, soy sauce, oyster sauce, rock sugar, and glutinous rice

Production process 1. Cut the chicken into pieces of appropriate size, add salt, a little soy sauce, soy sauce, oyster sauce, a little fermented glutinous rice juice and cornstarch, and marinate for 15 minutes.

Some people may ask here, why does chicken need to be marinated? Unpasteurized chicken will be more woody when cooked, while chicken marinated in seasonings can better remove the fishy smell and taste better. Then use cornstarch to lock in the moisture of the chicken, making the chicken taste more tender.

2. Next, deal with the chestnuts. If you want to buy chestnuts without shelling, use scissors or a kitchen knife to make a cross on the tip of the knife.

Put it in water and boil it for three minutes so that the shell can be easily removed. Peeling chestnuts when they are hot is especially difficult when they are cold.

3. Next, prepare to cook. Pour an appropriate amount of oil into the pot, add the drained chestnuts, stir-fry over low heat for 30 seconds, scoop out and set aside. The fried chestnuts will not break into pieces when cooked in the pot.

4. Then pour in the chicken, add a few pieces of ginger, and stir-fry over high heat until the oil is slightly oily. You don't need to put too much oil in this step, because the chicken will be oily when frying, just use the oil left over from frying the chestnuts.

5. Then pour in boiling water, the amount is less than the chicken. Season with salt and rock sugar and cook over low heat for 10 minutes.

Salted chicken is salty, so add appropriate salt and rock sugar to keep it fresh. I like the finished product to be sweet, so I added a little more rock sugar.

After 6.10 minutes, add chestnuts and cook for another 20 minutes. It is difficult to cook the coni chestnuts thoroughly, so cook them for a while. In the case of chestnuts, the cooking time can be reduced accordingly.

7. Finally, turn on the fire and collect the juice until the soup is slightly thicker.

8. The tender, salty and sweet chestnut roast chicken is ready!

Summary after corn meal:

1. Choose: Try to choose native chicken, the meat will be more fragrant. If shelling chestnuts is too troublesome, you can just buy shelled ones.

2. Boiling: After marinating the chicken, the chicken can be made more tender and delicious. Chestnuts must be fried and then boiled, so that the chestnuts will not fall apart easily.

3. Food: Chestnuts are not easy to digest. If your gastrointestinal function is not good, remember not to eat too much.