Chestnut roast chicken is a traditional famous dish, which is found in northeast cuisine, Sichuan cuisine, Hunan cuisine and other cuisines. Chestnut roast chicken is rich in nutrition and has certain health care effect. The finished product has the characteristics of fresh and smooth chicken, sweet chestnut, thick and mellow juice, bright red color and elegant appearance.
First, Hunan cuisine practices
Raw materials:
750g of chicken with bone, 0/50g of chestnut meat/kloc-,and 6 cups of soup. Shaojiu is about 1 tablespoon, soy sauce 1 tablespoon, and appropriate amounts of raw flour, pepper and sesame oil.
Production steps:
1, remove the thick bones from the clean chicken and chop it into long cubes with a width of about 3 cm. Wash and drain chestnut meat. Cut the onion into 3 cm sections. Ginger is cut into long, wide 1 cm slices.
2, heat the oil pan, burn until six mature, add chestnut meat to fry until golden brown, and pour it into the colander to filter oil.
3. Heat the oil pan again until it is 80% mature, stir-fry the chicken pieces until the water is dry, add Shao wine, and then add ginger slices, salt, soy sauce and soup for about 3 minutes.
4. Take a earthenware bowl 1 piece, put it at the bottom with a bamboo operator, pour the chicken pieces in the wok together with the soup, simmer on a low fire until it is 80% rotten, add the fried chestnut meat, continue to simmer until it is soft and rotten, then pour it into the wok, add monosodium glutamate and shallots, sprinkle with pepper, boil, thicken with raw powder water and pour in sesame oil.
Second, Sichuan cuisine
Raw materials:
500 grams of clean chicken leg meat, 5 grams of refined salt and 300 grams of chestnut. Pepper 1 g, sugar15g, pepper10g, lard150g, fresh soup 750g, ginger and onion10g, water powder 20g and Shaoxing wine/kloc.
Production steps:
1 Boil dried chestnut in a boiling water pot for 2 minutes, scoop it up and soak it in warm water, cut off the roots with a knife and peel off the shells for later use. Beat the ginger, cut the onion into long sections, and stir-fry the white sugar into a sugar juice.
2. Cut the chicken leg into 20 pieces, put the pig oil in the pot and heat it. First fry the chestnut, pick it up and put it in a bowl. Then stir-fry the chicken leg meat with ginger and onion for 2 minutes, add fresh soup, add sugar juice, salt, pepper and pepper in turn, boil, skim off the floating foam, move to low fire and simmer for 40 minutes, pour the soup of roast chicken about100g into a chestnut bowl, put it in a cage and steam the chestnut (about half an hour).
3. First enlarge the drumstick meat to the center of the disc, and cover the chestnut on and around the chicken. Then pour the chicken juice into the water powder to make the juice, and pour it on the chestnut and drumstick.
Note:
1, chestnut should not be cooked for too long, otherwise it is not easy to shell.