Braised Chicken Nuggets with Chestnuts

Name: Braised Chicken Nuggets with Chestnuts
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g chestnut; 2 Lute leg; Some ketchup; 3 Dried chili; Twenty grains Dried pepper; a little Soy sauce; Some salt; Some Peanut oil

by Leaf's Little Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chestnuts are sweet and warm in nature and have the effects of nourishing the stomach, invigorating the spleen, invigorating the kidney, strengthening the waist, strengthening the muscles, promoting blood circulation, stopping bleeding and reducing swelling. Caused by chronic diarrhea, traumatic fractures, congestion, swelling and pain, skin sores and muscle pain.

Each 100 grams contains 5.7 grams of protein, 2 grams of fat, 40 to 45 grams of carbohydrates, and 25 grams of starch. The vitamin content of raw chestnuts can be as high as 40-60 mg, and the vitamin content of cooked chestnuts is about 25 mg. Chestnuts also contain calcium, phosphorus, iron, potassium and other inorganic salts, carotene, B vitamins and other ingredients.

Chestnut roasted chicken nuggets is a nutritious and delicious recipe. It is a good choice whether it is home-cooked or banquet. It is an ideal nutritional match for autumn and winter tonic. "

Ingredients

220g Chestnut
2 Lute Leg
Some Ketchup
3 Dried Chili
Twenty grains Dried Pepper
a little Soy Sauce
Some Salt
Some Peanut Oil

Braised Chicken Nuggets with Chestnuts

1. Raw materials

Braised Chicken Nuggets with Chestnuts recipe

2. Wash the chestnuts and cut into one

3. Put it in boiling water and cook for a few minutes, then simmer for a few minutes. Be sure to cover the lid and simmer. This time I’m in a hurry. It’s hard to peel.

4. Lute leg chopped into small pieces

5. Put the chopped green onion, ginger and garlic, a little light soy sauce, and some salt into the chicken nuggets, stir well, and marinate for half an hour

6. Peel the chestnuts out and break them into two by hand

7. Put an appropriate amount of oil in the pot, sauté the dried chilies and dried peppers, then remove the chilies and peppers.

8. Add the chicken nuggets and stir fry slowly to force out the oil

9. The chicken nuggets are left in the pan and set aside. Leave the bottom oil in the pan, add a little tomato sauce and fry until fragrant.

10. Add chicken nuggets and chestnuts and stir-fry evenly. Be careful not to pour the oil in the chicken nuggets

11. Add the broth that has submerged the chicken nuggets and chestnuts. If there is no broth, add boiling water and cook on medium heat until the chestnuts are cooked.

12. Collect the juice over high heat, add oyster sauce, and adjust the salt to taste. Because salt is added during marinating, you must taste it first

Tips:
1: The chicken nuggets should be fried for a while and the extra oil should be discarded;

Two: Don’t add ketchup if you don’t like it. If you add it, it’s recommended to put it less, it can add color and add a little umami;

Three: It is not recommended to boil the fried chestnut chicken nuggets in cold water;

4: Don't eat too many chestnuts at once.