Ingredients: dried Lentinus edodes 10, chestnuts 200g, native chicken 1, scallion 1, mashed garlic 10g.
Accessories: chicken soup 500ml, oyster sauce 15ml, sugar 10g, soy sauce 5ml, salt 5g, oil 200ml, Shaoxing wine 15m.
Exercise:
1. After the mushrooms are soaked in water, clean the sediment and drain the water. Wash the raw chestnuts to remove the sediment, cut the chestnuts with a knife, put them in boiling water for 20 minutes, take them out and peel them off.
2. Ask the store to slaughter the chicken, chop off its paws and head after returning home, rinse it with running water, drain the water, and chop it into 3cm pieces.
3. Heat the oil in the pot to 70% heat, add the chicken pieces and fry for about 1 min. When the chicken skin is golden yellow, remove and drain the oil.
4. Pour the oil (1 teaspoon, 5ml) into a casserole, heat it to 70%, add garlic paste and scallion, stir-fry until fragrant, then add mushrooms, chicken nuggets and chestnuts, add Shaoxing wine, white sugar and soy sauce, stir well, add chicken soup and turn to low heat for 20min.
5. Add salt and oyster sauce and stir well until the soup thickens.
The above is the practice of home-cooked chestnut chicken. Looking at the introduction above, do you already want to drool? We all know that chestnut and chicken have high nutritional value, and chestnut also has the effect of nourishing stomach and strengthening spleen. Chicken is eaten by people with weak constitution in our daily life. The combination of chestnut and chicken not only improves the nutritional efficacy, but also makes the dishes more delicious. That's great.