Autumn 🌰 Chicken Wings Chestnut Braised Pot [panasonic Split Rice Cooker]

Name: Autumn 🌰 Chicken Wings Chestnut Braised Pot [panasonic Split Rice Cooker]
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Chicken wings; 300g chestnut; 8 slices Sliced ginger; 2 pieces Scallions; 1 tablespoon Cooking Wine; 1 tablespoon Light soy sauce (sauce); 1 tablespoon Soy sauce (sauce); 1 tablespoon Oyster sauce (sauce); 1 tablespoon White sugar (sauce); 1 bowl Drinking water (sauce); 20 capsules Peppercorns; 1 piece star anise; A handful of Pieces of dried tangerine peel; Some Cooked white sesame

by Love to cook

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Speaking of autumn ingredients, chestnuts are my favorite. In addition to the sugar-fried chestnuts, this chicken wing chestnut stew pot is also my favorite ~ braised chestnuts, the entrance is glutinous and the fragrance of chicken wings is really super good! For me, my preference for chestnuts even surpasses chicken wings, and I am the guy who has been picking chestnuts in it!
And the braising method I chose is also very simple, the Panasonic split rice cooker selects the cooking mode and it is done! The whole process has no oily smoke, easy to look at the fire, it is really convenient... and its electromagnetic high-power IH heating, evenly heated, chicken wings and chestnuts are easy to taste and soft, and because its inner cover is removable, it is easy to clean It’s super convenient~so you don’t have to worry about making this kind of stewed dish, it will hide the dirt if you don’t clean it in place. This is too suitable for me who is a slight cleanliness~

Autumn 🌰 Chicken Wings Chestnut Braised Pot [panasonic Split Rice Cooker]

1. Wash the chicken wings and use a knife to cut twice to make it easier to taste.
Chestnuts are also cut with a knife, so that they are easier to cook and easier to peel.

Autumn 🌰 Chicken Wings Chestnut Braised Pot [panasonic Split Rice Cooker] recipe

2. Cook the chestnuts in a hot pot dedicated for hot pot, then soak them in cold water for a while, peel off the shells for later use; then add cooking wine and three slices of ginger to the pot, blanch the chicken wings, remove the chicken wings after the water is boiled, and rinse them. spare.

3. Put light soy sauce, dark soy sauce, oyster sauce, and sugar into a bowl, add drinking water to make the sauce ready for use; add star anise, pepper and dried tangerine peel into a gauze bag for use.

4. Prepare the split rice cooker, spread the green onion and the remaining slices of ginger on the bottom of the inner pot, spread the chicken wings, put the aniseed gauze bag in, pour the sauce, and then close the lid to select the fine cooking mode!

5. For 20 minutes, remove the lid and put the peeled chestnuts in, add half a bowl of water, stir evenly, continue to cover and simmer. ps: The design of the Panasonic split rice cooker is really reasonable. It is very convenient to open the cover and observe the cooking degree at any time.

6. When the cooking is over, just sprinkle the cooked white sesame seeds on the copy!

7. Each piece is very soft and tasty, and the color is great!
ps: Pick out the sliced ginger, gauze bag and green onion when serving~

8. Chicken wings and chestnuts are delicious~ Frankly speaking, I love the chestnut in it more! It's really delicious!

Tips:
I also want to confess the three-hour independent heat preservation function of the Panasonic split rice cooker. The temperature drops in autumn and winter, and serving hot dishes is really a thing that makes the stomach and mood very comfortable~