Autumn cold, you can eat more meat to warm up the body, supplemental nutrition, but if you are afraid of long meat, pork beef, these try not to eat, chicken is a better choice. High protein and low fat, the meat is soft and tender, the taste is tender and not greasy, young and old.

Chicken practices are really diverse, but in my opinion delicious, but also stewed chicken. A pot of chicken stew, tender and flavorful, the soup can also be used to mix rice, I can be too much like. Now is still the season of chestnut, with chestnut, chicken to stew a stew, the flavor simply can not, let a person love.

But why a lot of people, stewed out of the chicken, the taste of a fishy, and how to chew can not chew, feel stuffed teeth it? In fact, this is not to blame for the chicken, may be because, your method did not use the right. To stew chicken soft and not stuffed teeth, tender and not firewood, then do not blanch, teach you a trick today.

Ingredients: chicken, chestnuts, ginger and garlic, dry chili, salt, sugar, cooking wine, soy sauce, cooking oil

1, chicken cut into pieces, this you buy, the boss will give you cut, you do not have to go home again bother. After buying back, we put it directly into the water, soaking.

2, soaking is the most critical step, soak for 1 hour, the inside with fishy blood, dirt and so on, all soaked out. After this step, we do not need to blanch, blanching will make the meat become more firewood.

3, the following we deal with chestnuts, put the chestnuts in the water to cook, and then peel off the skin, put aside. Then cut the ginger and garlic, and dry chili peppers are cut into small sections. When the chicken is soaked, we will fish it out and put it under the faucet to rinse a few times and wash it until it is clean.

4, the next pot of oil, and when it is hot, we put the ginger, garlic, dry chili into which burst incense, then add chicken, stir fry the flavor. After frying the chicken, we pour a moderate amount of soy sauce inside, the home has a braised soy sauce put it better, fried out more fragrant.

5, and then put on the wine, sugar, then pour on the appropriate amount of water, put the chestnuts in, cover the pot to start stewing. Stew more than half an hour over medium-low heat, we go to see the state, if the soup is less, so that the chicken is almost stewed to the time, and finally put on the salt, and then open the fire juice, received almost can turn off the fire out of the pot.

Tips:

Stew chicken, to not fishy not firewood, do not blanch. We can try to do 1 more step, put the chicken in the water to soak, soak out all kinds of dirt in it, naturally no fishy flavor. Eliminate the step of blanching, the chicken will not be stuffed, and will not be firewood.