Chestnut cassoulet chicken practice (1) the chestnut with a knife cut into two halves, put into a pot of water to cook and fish out, while hot, peel off the shell, put into a bowl, take out and wait for use; 2. tender chicken to remove the viscera, wash and remove the head, cut into a 4.9 cm long, about 3.3 cm wide pieces;

3. frying pan is hot, after sliding the pan, down into 25 grams of cooked lard, put onion stirring out of the flavor, and then add the chicken stir-fried to the skin tightening color, add ginger, soy sauce, sugar, fresh broth, burning;

4. after boiling and simmering for half an hour, low fire, and then the chicken is not cooked. After the skin tightened and changed color, add ginger, soy sauce, sugar, fresh broth, burning;

4. After boiling, simmer for half an hour, until the chicken will be crispy, the chestnuts will be put down a piece of simmer;

5. to be chicken and chestnuts are crispy, the chicken pieces out, chicken skin down into the bowl, and then the chestnuts out, placed on the top of the chicken;

6. with a bowl of chicken and chestnuts back to the soup plate

7. Thicken the marinade in the pot, add wet starch to thicken the sauce, drizzle sesame oil, and pour it over the chicken pieces.

Chestnut cassoulet chicken practice (2)

1. Sesame chicken a tidy up and spare

2. Chop the chicken meat and spare

3. Put the chicken pieces into the seasoning basin, put thirteen spices, oyster sauce, soy sauce, chili black bean oil, salt and the appropriate amount of chicken essence

4. Mix the seasoning will be the chicken pieces of marinade up

5. Mix the marinated Cover with plastic wrap and place in the refrigerator to marinate for 2 hours

6. Prepare chestnuts and peel them

7. Prepare green onions, ginger, garlic, and red chili peppers

8. Cut the green onions, ginger, garlic, and red chili peppers into suitable shapes according to different needs

9. Add the egg, cornstarch, and flour to glaze the marinated chicken

9. Add the egg, cornstarch, and flour to glaze the marinated chicken

9. Add the chicken, and mix well. 10. mix well, so that the chicken evenly battered

11. frying pan into the oil, burned to 70% hot

12. into the chicken pieces fried

13. so that the chicken pieces fried through, the fire is not too big, so as not to avoid the outside burnt inside raw

14. crispy golden skin when the time to drain out of the oil and standby

15. frying pan to stay in the bottom of the oil, into the peppercorns frying incense

16. Add garlic and ginger and stir fry

17. Add green onions and chili peppers and stir fry

18. Add water and salt, soy sauce and chili soy sauce

19. Add fried chicken

20. Add chili soy sauce, soy sauce seasoning and mix well, then cover the pot and simmer for 50 minutes

21. Gradually collect, put the chestnuts to cook

22. chestnuts into the flavor, the soup becomes thick, you can turn off the fire

23. transfer chicken sesame oil seasoning

24. bowl out of the pot to eat

process tips

Chestnuts should be under the right place, too early easy to crumble rotten, too late, without the flavor of the chestnuts.