For those of us who live in the countryside, chicken is the most common ingredient, the family has a lot of chicken, whether it is used to make soup or white cut chicken is very delicious to eat. And if it comes to chestnut chicken, let me think of is my mother gave me when I was a child to do the chestnut chicken soup, chestnut sweet aroma and then with the taste of chicken fresh flavor out of the soup flavor is very rich, that fresh flavor I now have a fresh memory, in addition to the chestnut chicken soup, chestnut chicken there is another way to do it, today to share with you a golden chestnut chicken practice, I hope to be to your liking.

Golden chestnut chicken how to do delicious?

This "golden chestnut chicken", which the "golden" refers to the "curry", curry flavor spicy, strong aroma, and chestnut high starch content. The sweet taste and sticky texture of chestnuts mingled with the fresh flavor of chicken makes this dish more delicious and very appetizing. And the production of this dish has the following two points to note:

● Chicken selection: production of this dish is very important to the choice of chicken, because a good chicken contains the higher the freshness of the substance, do out of the dish will also be more delicious, the chicken can not be too old nor too tender, medium 180 days of the chicken's meat is the most tender and fragrant.

●Chicken should be flavored: chicken and various ingredients together with the simmering, all the ingredients in the pot exudes a strong flavor, after the simmering, the chicken absorbs the flavor of the curry and chestnut, the chicken's composite flavor is more intense, so that the production of the chicken to eat both the chicken's fresh aroma and chestnut's sweet aroma and the flavor of the curry, so that the chestnut chicken is the most Delicious. Detailed practice is shared below.

golden chestnut chicken

●Main ingredient: half a hen, chestnuts

●Ingredients: ginger, scallions, garlic, green and red bell peppers

●Seasoning: salt, sugar, cooking oil, cornstarch, curry, cooking wine, soy sauce

~Steps to make

●? Step 1) Process the chicken

Slaughter and process the fresh hen, remove the internal organs, then chop the chicken into even pieces, then soak the chicken in water for 20 minutes to remove the blood and set aside.

● Step ② cut the ingredients

Chestnuts clean, and then use a knife to cut a cross on the top of the chestnuts, and then put the chestnuts into the water to boil, chestnuts boil openings, pour out, and then the chestnuts to the shell standby; green and red bell pepper cut into chunks; ginger, garlic, chopped; shallots cut the section standby.

● Step ③ chicken marinade

Chicken remove the blood after fishing out drained water ready to marinate, chicken add a little salt, soy sauce, cooking wine, a small amount of sugar, cornstarch a little, mix well, marinate for 20 minutes standby.

● Step ④ chicken stir fry

Chicken after marinade will be discharged excess water, stir fry before draining the water, and then hot pan cold oil skidding pan once again, leaving a little bit of the bottom of the pan oil, the chicken under the pan frying, fire control in the medium heat slowly chicken stir fry, the chicken popped out of the excess fat, and then add ginger and garlic stir fry, then from the side of the pan into the fishy wine to go. The side of the pan drizzled into the cooking wine to deodorize and increase the aroma.

● Step ⑤ Chicken Stew

After the chicken is sauteed, add chestnuts, curry cubes, a pinch of salt, sugar, and saute, then add water to soak until it is flush with the chicken, and then boil over high heat to simmer over low heat for 20 minutes.

● Step 6 finished

Chicken simmering 20 minutes after the fire juice, and then add green and red pepper pieces, scallion segments, add a little water starch thickening, add a little of the end of the oil to enhance the luster, stir-fry a few times, and then immediately out of the pot on the plate, so that a delicious and fresh gold chestnut chicken on the completion of the production.

Summary of the content of the "doubts and answers"

①Why is it necessary to marinate the chicken?

Answer: The purpose of marinating chicken in advance is to make the chicken more flavorful, so that the taste of the dish is better, so that in the subsequent simmering of the ingredients added to the flavor of the simmering, so that the chicken flavor is more layered. Secondly, marinate the chicken when adding soy sauce, and in the stew is not added to the soy sauce with the stew, because the soy sauce will dilute the strong flavor of the curry, and the chicken marinated in soy sauce in advance to taste so that the flavor of the curry will not be affected, but will make the taste of this dish is better with the layered sense.

② make this dish chicken blanching is not better?

A: the production of this dish because the chicken to be marinated in advance into the flavor, if the chicken blanching, then marinated chicken in the blanching of chicken in the sauce flavor will be discharged, so the chicken has no flavor, so you can not use blanching to the chicken to deodorize the chicken, soak the chicken with water to get rid of the blood can be.

③ Why is my fried chicken not flavorful enough?

Answer: The purpose of frying chicken is to make it more flavorful, and at the same time to remove the excess fat from the chicken, which will become charred yellow and have a strong flavor after frying. If the fried chicken is not fragrant enough, the main reason is: in the frying before the chicken did not drain excess water, so that the chicken under the pot after the heat, the water will be discharged, more water chicken is the formation of the state of boiled, so it will not be fried flavor, can not burst out of the grease, so the aroma is certainly not strong enough.

Tips for making

①Make this dish by choosing a medium chicken, don't choose to make an old chicken, the meat of the old chicken is tough, it's hard to bite and affect the taste.

② In the seasoning, add a little sugar can play the role of freshness, followed by curry with a little bitterness, sugar can be neutralized and the flavor, so that the flavor of the curry is more fragrant.

③ chicken in the stewing time to join the water is not too much or too little, too much juice will affect the concentration of the juice of this dish, add the water to consider this dish stewing time, and to consider whether the water added can be cooked chestnuts, juice just so that the flavor of this dish will be more intense.

④ This dish will be a little spicy, if you like to eat heavy, eat spicy a little bit can add millet chili with stewing.

⑤ This dish in the stew must be stewed on low heat, so that it will be better flavored, and in the end must collect juice to thick, so that the flavor of the juice will be more concentrated, the juice wrapped around the chicken and chestnuts the taste of the dish will be better.

Conclusion

Golden chestnut chicken this dish is simple and homemade, chestnut sweet and soft, chicken fresh flavor, in the production of chicken must first remove the blood, remove the fishy taste, and then chicken marinade to taste and then fried, and then add curry and flavor together with the simmering flavor, so that the flavor of the ingredients will be better with the chicken fusion together to eat a more intense flavor.