Braised Chicken Wings with Chestnuts

Ingredients: 6 chicken wings, 30g chestnuts (peeled), 5g green onion, 5g ginger, 2 dried dates, 1 tbsp sugar, 1 dried red chili pepper, 2g peppercorns, 1 star anise, 3 tbsp soy sauce, 2 tbsp cooking wine, 1/2 tsp salt, warm water, oil.

How to Make Chestnut Roasted Chicken Wings

1. Fly the chicken wings in water, then drain and cut in half down the center.

2. Put the peeled chestnuts in boiling water and cook for 10 minutes, then pull out and cut off the inner skin.

3. Put the oil in a pot, heat over low heat and add the sugar, slowly simmer until the sugar solution is about to turn into small bubbles from the big bubbles before turning off the heat.

4. Add the chicken wings and quickly cover the pot with a lid.

5. When the rattling stops, turn the heat back on and turn the wings over.

6. Add dried red chili peppers, peppercorns and star anise and stir-fry for flavor.

7. Continue to add the scallion and ginger slices and stir-fry.

8. Pour in soy sauce.

9. Pour in cooking wine and stir-fry well.

10. Add warm water not over the chicken wings, add red dates, boil over high heat and then turn to low heat to simmer.

11. Stew until the soup reduced by half.

12. Continue to add chestnuts with cooking until the soup thick can be served.

Tips:

1. Stir-frying sugar coloring skills: after the chicken wings into the pot quickly cover the lid to prevent hot oil splashing out, until the pot stops ringing, and then re-open the fire to turn the chicken wings.

2. For flavor, the chicken wings should be processed in advance: cut the drained chicken wings in half from the center to make them more flavorful during the simmering process.

3. This dish is easy to make, with a reddish color and smooth texture, and is very suitable for entertaining friends as a banquet dish. In addition to chestnuts, you can also use the same method to make taro roasted chicken wings, sweet potato roasted chicken wings, potato roasted chicken wings.

Tips

Chicken and burdock, chestnuts are suitable: tonic spleen and blood, more conducive to the absorption of the nutrients of chicken, the blood function will also be enhanced