Braised Chestnuts Chicken

material

Ingredients: 500 grams of chicken.

250g of dried chestnuts.

Seasoning salt, soy sauce, monosodium glutamate, cooking wine 1 tablespoon starch, a little sugar 1 tablespoon broth.

Braised chestnut chicken in brown sauce

1. Cut a knife on the chestnut. After the water in the pot is boiled, add chestnuts, boil for two or three minutes, put them in cold water, and peel off the shell and endothelium for later use.

2. Cut the chicken leg into large pieces, cut the onion into sections and slice the ginger for later use.

3. After the oil in the pot is hot, add the minced onion and ginger, add the chicken, stir-fry until it turns white, and then cook the wine.

4. Add soy sauce, sugar, salt and spiced powder and stir well.

5. Pour proper amount of chicken soup or water, add chestnuts, cover and cook for 20 minutes.

6. Sprinkle a little chicken essence and collect the juice on fire.

Braised pork with chestnuts

Raw materials:

About 500g pork belly, 20 chestnuts (peeled and shelled), two tablespoons of onion and ginger soy sauce (about 30ml), one tablespoon of cooking wine (about 15ml) and a little salt.

Exercise:

1, prepare materials;

2. Wash and dry pork belly, cut into small pieces, slice ginger and cut onion;

3, the pot is hot, do not put oil, directly pour the pork belly, and dry it with medium and small fire until the surface of the meat is colored and slightly browned;

4. Add ginger slices and shallots and stir-fry until fragrant;

5. Add a tablespoon of cooking wine;

6. Add two spoonfuls of soy sauce; (All the finished products with soy sauce will be slightly darker in color. If you prefer a lighter color, you can use a spoonful of soy sauce and a spoonful of soy sauce instead of two spoonfuls of soy sauce. Because soy sauce is salty, there is no need to add salt when collecting juice with soy sauce. )

7. Add a handful of rock sugar (about 10g) and stir-fry until the pork belly is colored;

8. Pour enough water (if cooking in an ordinary wok, the amount of water should be at least flush or not flush with the meat);

9. Pour chestnuts and bring to a boil over medium heat;

10, turn to low heat, cover and stew for about 40 minutes. When the pork belly is cooked, open the cover and add salt to taste according to personal taste, and turn to the torch to thicken the soup.

Delicious notes:

1, when cooking braised pork, switching to rock sugar instead of white sugar will make the pork belly look bright and attractive.

2, this practice is a simple version of braised pork, without frying sugar and blanching in advance. Stir-fry the pork belly directly in the pot until it is slightly brown and shiny, so that the meat will be more easily colored, so that the pork belly will not be greasy. As for blanching, I always think that directly frying pork ribs with pork belly will make the meat more delicious, but blanching will lose some nutrition and umami taste.

3. I didn't put spices like cinnamon and star anise this time, because I think the pork belly is of good quality this time, and there is no need to put these star anises to remove the fishy smell and enhance the fragrance. Instead of magnifying the material, it can better reflect the flavor of the meat itself. Of course, this is based on personal habits. If you like, it's best to stew cinnamon and star anise together.