Beijing-style Roasted Chicken with Chestnuts

Name: Beijing-style Roasted Chicken with Chestnuts
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 550g Three Yellow Chicken; 120g Chestnut (meat); 80g Spring bamboo shoots; 40g Scallions; 30g ginger; 2 pieces star anise; 1g Cinnamon; 1 Bay leaf; 20g Shao wine; 25g Soy sauce; 15g Sugar; 1g salt; 1g MSG; Some pepper; Some Cooking oil; Some Shimizu

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Chestnuts have been abundant around Beijing since ancient times, extending from the outskirts of Beijing to Hebei, among which Huairou chestnuts have the best quality. Beijingers have a traditional dish called "Chestnut Roasted Chicken Nuggets". This dish used to be found in the Bada Lai in Beijing. The raw materials are chestnuts from Huairou and oil chicken from the suburbs of Beijing. Even the Cixi Lafayette at the end of the Qing Dynasty Like it, Yushanfang often cooks this dish.
You can't buy oil chicken in the market now, and there are few farmers who raise it. If you want to eat it, you can only eat it by chance at a suburban home. The reason is that oil chicken must be stocked. Now most of the broiler chickens are raised in chicken farms or enclosures to supply the market, the taste is far worse!
Make this "Beijing-style roasted chicken with chestnuts" today. The chicken used is the three-yellow chicken sold in the market, and the chestnut is produced in Huairou. A few days ago, I drove to Huairou with my friend and bought some chestnuts for export in the warehouse. Although the price is more expensive, the peeled ones are also very convenient to use. The method of roasting chestnut chicken nuggets is very simple, as long as you master the essentials, everyone can do it. The method is as follows;"

Beijing-style Roasted Chicken with Chestnuts

1. Cut the whole chicken into pieces.

Beijing-style Roasted Chicken with Chestnuts recipe

2. Put a little oil in the pot and stir-fry the chicken nuggets at the bottom of the pot.

3. Stir-fry the chicken nuggets until the oil in the slightly yellow pan becomes clear, remove the chicken nuggets and set aside.

4. Stir-fry the spring bamboo shoots with the overflowing oil from the chicken nuggets in the pan. When the spring bamboo shoots are fried until slightly yellow, use a small spoon to scoop out the excess fat in the pan.

5. Then add the scallions, ginger and spices and stir fry to create a fragrant aroma.

6. Stir-fry green onion, ginger, spices and cook into Shao wine.

7. Then pour in an appropriate amount of soy sauce.

8. Pour in the stir-fried chicken nuggets and stir-fry well, then pour in an appropriate amount of boiling water.

9. Sprinkle in a little pepper, then sprinkle in a little sugar and stir well.

10. Finally cover the pot and simmer for 15 minutes.

11. After the chicken nuggets are simmered, pick out the green onion, ginger and spices.

12. Use a little salt and monosodium glutamate to adjust the flavor, add the chestnut meat and collect the juice on a high heat.

13. After the soup is cleaned, it can be served on a pan and served on a table.

Tips:
The characteristics of this dish; the color and luster are oily and red, the chicken fragrant chestnut meat is soft and glutinous, the taste is rich and delicious, and it is a good nourishing product in spring.

Tips;

1. After the chicken is cleaned, the size of the cut pieces should be even. When the chicken pieces are fried in the pan, do not turn them. Turn them after the oil is out, so that it will not stick to the pan.

2. When stir-fried chicken nuggets, the initial oil will look turbid, but when most of the chicken nuggets are consumed with water, the oil will become clear, and it will be the best when it is stir-fried, and then simmer it again. The chicken nuggets are neither fishy but also very fragrant. This method is to completely penetrate the taste into the meat and the taste will naturally be very fragrant.

3. You don't need a lot of seasonings to make this dish, just use Shaoxing wine, soy sauce and a little sugar, plus a little spice. Salt is only a supplementary seasoning. If it is salty, you don't need to add salt.

The traditional dish "Beijing-style chestnut roasted chicken nuggets" of the big stir-fry spoon is ready for your friends' reference!