; "Braised Five-Spice Chestnut Chicken" cooking method introduction: 1. Stir-fry the natural spices such as green onion, ginger slice, cinnamon, fennel, and allspice in peppercorn oil. Put it into a pot and fry it in oil with mild heat and low temperature to get the essence; 2. Put the processed chicken pieces and chestnuts into the pot successively, spray cooking wine and stir-fry until the surface protein solidifies and the ingredients turn colorful; 3. Add soy sauce, stir-fry for color, add fine salt and sugar to taste, and then add enough water to cover the pot and simmer for a while, and then turn to a low heat and simmer for about 20 minutes. After the ingredients are crispy, collect the juice and seasoning pour in the chopped green onions and stir fry to serve. Features: 1. color, aroma, shape complete, color golden red, aroma, taste delicious, crispy glutinous, extremely rich in nutrition; 2. reasonable configuration of the ingredients, nutritionally balanced, cooking is simple, color, aroma, shape complete, the name of the dish is appropriate and smooth; Nutrition: chestnut, also known as the chestnut, is the health care of nourishment and treatment of disease. Chestnuts are sweet and warm in nature, and have the effect of nourishing the stomach and spleen, replenishing the kidney and waist, strengthening the tendons and blood, stopping bleeding and swelling. Chestnut is rich in nutrients, including sugar, protein, fat, vitamins, inorganic salts and so on. Chestnut on hypertension, coronary heart disease, atherosclerosis has a good preventive effect. The elderly often eat chestnuts, is conducive to anti-aging, anti-aging, prolong life. Chicken: chicken is not only tasty, but also high protein, low fat, nutritious, so it is known as a source of energy. Now I upload and share the Roasted Carp Carp Stew with Onion and Pork Paste Food Configuration Processing Diagram to my parents. ;

Accompaniments

Farmer's grass-fed chicken (1)

Accompaniments

Rice wine (50 ml), salt (to taste), monosodium glutamate (to taste), ginger (2 slices), chopped green onion (a little), sugar (to taste), cinnamon (2 slices), soy sauce (about 30 ml), chestnuts (400 grams), Chinese seasoning (5 slices), scallions (6 slices), peppercorn oil (about 40 ml)

Cookware

None

One

Select ecologically farmed grass chickens around 8 months of age, slaughter and wash them, put them in the freezer for about 24 hours, and take them out to thaw.

2

After the chicken is thawed and washed, use a knife to cut the neck, vertebrae, feet, wing tips, and internal organs into large pieces.

Three

The neck, vertebrae, feet, and tips of the chicken wings are processed and refrigerated in a plastic bag.

four

Steam fresh chestnuts in a microwave on medium-high power for about 5 minutes and then peel.

Five

Natural spices are cinnamon, fennel, allspice, peppercorns, ginger and shallots, wash and dry in warm water.

Six

Place the processed ingredients in a side dish and set aside.

seven

In a wok, add appropriate amount of pepper oil. When the oil temperature rises to about 50 degrees, add ginger, green onion, cinnamon and fennel, and stir-fry the aromatics in low oil over low heat.

Eight

When the spices are slightly browned, add the allspice and other spices and stir-fry briefly.

9

When the spices are stir-fried to produce a yellowish aroma, add the processed chicken pieces and spray with cooking wine.

10

Stir-fry over high heat until the protein on the surface of the chicken solidifies and the meat changes color.

11

Stir-fry the processed chestnuts for a while.

12

After the chestnuts are slightly browned, add an appropriate amount of soy sauce, refined salt and sugar and stir-fry for color.

13

Add enough water.

14

Cover the pot with a lid, bring to a boil over high heat and cook for about 5 minutes. Then, simmer over low heat for about 20 minutes to allow the chestnuts to crisp up.

15

After the chestnuts are crispy and fragrant, condense the soup over high heat, add the chopped scallions and stir-fry, then remove from the pot and serve.

16

Figure 1 755-79000 finished dish.

17

Illustration 2 of the 055-79000 finished dish.

18

Illustration 3 of the 055-79000 finished dish.

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