Stewed chicken with chestnut In many mountainous areas of Hunan Province, there is a hairy fruit-chestnut. If you want to peel off the furry skin, it will be chestnuts one by one, which is of course the most beautiful chestnut color. After the Mid-Autumn Festival, chestnuts entered the city, and every corner of the city was filled with sugar-fried stalls. The attractive smell attracted many children and women. What Hunan people really like to eat is chestnut stewed chicken, which is a very complementary dish. Stewed chicken with chestnuts is not just ripe, but old chestnuts, that is, fully ripe chestnuts. In October of the lunar calendar, when chestnuts are ripe, furry fruits will burst open and chestnuts will fall to the ground one by one. Fruit farmers pick them up on the ground and transport them to the city. Chestnuts are already very cheap, and you can buy three pounds for ten dollars. The autumn harvest in rural areas is over, and farmers who have been busy for a year have time to make some delicious supplements. The typical physical image of Hunan people can only be explained by diet. Hunan people's habit of eating vegetables is that the oil is heavy and the taste is strong. I like meat, too. Even women can eat half a catty. In Changsha, loving food has become a trend, and even TV stations have made special columns and launched a large group of gourmet treasures. Every year in late autumn, I buy chestnuts to make chestnut stew chicken. There are many kinds of chestnuts, ranging from hairy chestnuts as small as corn kernels to fine chestnuts as big as eggs. In fact, the most valuable thing is the kind of hairy chestnuts, especially after air-drying for a period of time, which are sweet and fragrant when eaten raw. There is also a wild chestnut, which is called sharp chestnut by farmers and is the best raw material for stewed chicken. It is difficult to peel chestnuts, but it is relatively easy as long as there is a way. My most common method is boiling water. First, cut a knife in the center of each chestnut with a kitchen knife, then put them in a pot and soak them in boiling water for about ten minutes. All the skins will fall off, even the thin fur inside will fall off, which is easy to tear off even if it is not cleaned. The chicken should be washed and cut into pieces. Cut some lean slices and some fat pieces. One inch square, about one centimeter thick. The main function of fat meat is to make oil. It's best to use an iron pot, but if not, use a casserole. Although the pressure cooker is a modern chicken stew tool, it is not ideal to cook chestnut chicken stew. Because the gas in the pressure cooker took away the fragrance. Boil it with a big fire first, and then send a message with a small fire when the white gas is clean. Put a lid on it. At first there was a smell, first the smell of meat, then the smell of chestnuts, and then the smell of chestnuts. When the fragrance is getting stronger and stronger, the sweetness and nutrition of chestnuts all enter the chicken. Especially in chicken bone marrow. This kind of chestnut stew chicken is called chestnut stew chicken, and eating chestnut stew chicken is mainly to eat their nutrition. Add some salt and you can eat. The chicken soup has turned pale yellow with a layer of oil floating on it. Pay attention when eating. Chicken soup is very hot. Don't eat it while it is hot. Let it cool before eating. Eating stewed chicken with chestnuts is also a bit particular. Chestnut and meat are for the next meal. You can also eat some dishes like red pepper to make you feel tender and chestnut sweet. You can also stir the soup so that you can smell the fragrance. But don't forget when eating chicken-to suck out the soup from the chicken bones, it is best to chew up the chicken bones and spit out only the pure calcium bones. After dinner, drink one or two bowls of soup. If you want to taste the soup slowly, you can feel the taste of chicken soup, which is sweet first and fragrant later. If you want to pour soup on your food, this is another way to eat, or it can be said to be a country way to eat.

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