Chinese Name
Chestnut Chicken in Cassoulet
Main Ingredients
Light Tender Chicken
Making Time
40-60 Minutes
Authentic Chestnut Chicken
Chestnut Chicken with Rice
Cooking Cassoulet
How to Cook Chestnut Chicken
Main Ingredients
1 bare tender chicken (1 kg), 500 grams of chestnuts, 1 carved pumpkin cup.
Accessories
Soy sauce 22.5 grams, 10 grams of sugar, 10 grams of cooking wine, 15 grams of green onion, ginger, 5 grams of garlic, 5 grams of monosodium glutamate, 25 grams of water diamond powder, 5 grams of sesame oil, 750 grams of raw oil (consumed 125 grams), 750 grams of water.
Method
①Light chicken to remove all the internal organs washed, chopped off the feet, into the pot, add a little soy sauce, cooking wine and mix, slightly marinated. Chestnuts with a knife cut open the shell, under the boiling water pot boil a little out, peel off the shell coat. Pumpkin cup under the boiling water pot scalded out, the skin surface smeared with oil to be used. ② frying pan on the stove to heat, add raw oil, until the oil burned to seventy percent hot, the chicken into the frying, that is, even the oil poured into the funnel; the original pot to add 25 grams of raw oil, into the onion, ginger pot, into the chicken, cooking wine, add soy sauce, sugar, water (750 grams), monosodium glutamate (MSG), with a strong fire boil, that is, turn to a small fire to simmer for 10 minutes or so, into the chestnut continue to simmer until the chicken crispy soup only 250 grams left! First of all, the chicken will be fished out, placed in a bowl, the pot of chestnuts and then with a strong fire to collect thick soup, and then the chestnuts together with the soup poured on top of the chicken, and then steamed for about 10 minutes to take out the original juice decanting into the pot, a little collection, add a little oil and sesame oil to push the uniformity of the chicken into the round pot, dripping with the juice, sprinkle with shredded green garlic, loaded into pumpkin cups into that is complete.
Features
Golden yellow, fresh, crispy, fragrant, glutinous.