1. Wash the chicken pieces, boil the pot with boiling water, blanch the chicken pieces until they change color, take them out and rinse them

2. Put the peeled chestnuts and chicken pieces into the pot, and inject clean water, the amount of which is 2CM higher than that of the ingredients

3. Put them into an electric pressure cooker, press the "beans" button, and cook until the program is over. Take it out and season it with a little salt.

Use 5 to 1 grams of shelled chestnut, one chicken, one packet of Shenyue chestnut chicken seasoning, two slices of ginger, several pieces of medlar, three slices of pepper, two jujubes and a proper amount of salt. Kill the chicken, wash and peel it, cut it into pieces, put it in boiling water to remove blood and fishy smell, pick it up and put it in a casserole, add ginger, pepper, seasoning bag and appropriate amount of water, boil it with strong fire, simmer for about half an hour, add chestnut, and when the chicken can be inserted by chopsticks, add Lycium barbarum and Jujube to boil, and serve.

method 2

raw material

1 chicken (whole), 25g chestnut, 1 auxiliary color pepper, 6g seasoning salt, 4 onion and ginger, a proper amount of star anise in sliced garlic, 2 dried peppers, 4 tablespoons cooking wine, 1 tablespoon light soy sauce, 1 tablespoon light soy sauce and 1 tablespoon vegetable oil

1.

2. Pour boiling water into chestnuts, and add salt;

3. Cover the pot and stew for 5 minutes;

4. Take out and peel chestnut meat one by one;

5. Wash the pheasant and drain the water;

6. Chop into large pieces and blanch with hot water to remove blood and impurities;

7. Rinse it with hot water after taking it out and drain it for later use;

8. Take out the oil pan, stir-fry the chestnut with slow fire until it becomes discolored, and then take it out;

9. Saute shallots, ginger, garlic, star anise and dried red pepper in the bottom oil of the pot;

1. After the fragrance is released, stir-fry the chicken pieces with high fire and cook the cooking wine;

11. Add unheated hot water, boil over high fire, and turn to medium fire for stewing;

12. until the chicken is medium-cooked, add chestnut, add salt, sugar and light soy sauce to taste, and color a little light soy sauce;

13. stew the chicken and chestnut until they are cooked, collect the juice with strong fire, add the colored pepper and stir evenly, and then take out the pan.

main ingredients: whole chicken and finished chestnut

auxiliary materials: ginger, garlic, onion, cooking wine, soy sauce, oil and salt

Practice: edit

1. Chop the chicken and roll it.

2. Add onion, ginger and star anise, and boil the chicken without water;

3. Add peeled chestnuts and continue to boil, add salt and stew until the chicken is cooked and rotten.