Chestnut Stewed Chicken Material Chestnut Stewed Chicken Food China is rich in nutrition and high in calories. It has nourishing effects on human body, such as nourishing stomach, invigorating spleen, tonifying kidney, strengthening waist and tendons, promoting blood circulation, stopping bleeding and reducing swelling.

But don't eat too much at once. Eating too much raw is difficult to digest; Too much cooked food clogs the stomach.

Practice: Soak the drained red dates, medlar, day lily, shredded ham and chicken oil in garlic and ginger slices and stir fry. [Gourmet China] Stewed chicken with chestnuts column: hot dish technology: stew taste: salty: ordinary cooking time: 60 Ingredients: chestnuts: 500g, chicken: half accessories: onion: 5g, salt: 5g.

1. Wash and drain chestnut, chop chicken pieces for later use, and marinate chicken pieces with soy sauce and cooking wine for about 30 minutes.

2. Put a proper amount of vegetable oil into the wok, add chestnut, fry the chestnut until the surface is golden, and take it out for later use.

3. Reheat the remaining oil in the wok, add the pickled chicken pieces, ginger slices and onion segments, and fry the chicken pieces until the surface is golden and the water is drained.

4. Add chestnuts and water, cover the pot, stew until the water is almost dry, add appropriate amount of salt, stir well, and sprinkle with onions.