Braised Chicken Wings with Curry Chestnuts

Name: Braised Chicken Wings with Curry Chestnuts
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 capsules chestnut; 10 Chicken wings; 1 piece curry; 1 tbsp Cooking Wine; 1 tbsp Oyster sauce; 1/2 teaspoon pepper; a little Dried basil; 1/2 teaspoon salt; 1/2 teaspoon Chicken Essence; 20g butter; 50ml Light cream; 1/4 onion; 3 slices ginger; 1 stage Green onions

by Handsome chef

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It's another year when chestnuts are fragrant. Every year, chestnuts are used at home to make various dishes. Today, this curry chicken wings has chestnuts and a little dried basil. The dishes exude a strong milky fragrance, but also incorporate a light chestnut fragrance, plus the special fragrance of dried basil. The combination of Chinese and Western styles is suitable for all ages. What I dare not say is that the "high-end and western style" can be called "low-key luxury and connotation". Also, Shuai hasn't switched to baking, just for fun, and the dishes are still going to be done. Grab with both hands, both hands must be hard.

Braised Chicken Wings with Curry Chestnuts

1. Add 1 tablespoon of cooking wine, 1/2 teaspoon of pepper, green onions, and ginger to the chicken wings and marinate for 30 minutes. After that, they will be fried in the pan until golden on both sides. , I forgot to take pictures during the frying process, forgive me

Braised Chicken Wings with Curry Chestnuts recipe

2. Scratch the chestnut with a knife, soak it for 15 minutes after boiling it twice

3. So it's easier to peel off

4. Put 20 grams of butter in the pot

5. When the butter is melted, sauté 1/4 minced onions on low heat

6. Then add 1 large curry cube and sauté until fragrant.

7. Pour in the chicken wings and stir-fry quickly. It must be fast. Otherwise, you can add the curry cubes to the pot to prevent pasteurization. In contrast, stir-fry them with oil on a low heat can stimulate the aroma of curry.

8. Pour in boiling water to cover the chicken wings, then add 50ml of whipped cream, if there is no whipped cream, you can use 150ml of milk instead

9. Then add the peeled chestnuts and simmer for 30 minutes on a medium-to-low heat. Because the chicken wings and chestnuts mature for almost the same time, add chestnuts at this time. If it is meat, add chestnuts later.

10. Stew until the chestnuts are soft and mature, add 1 tablespoon of oyster sauce, 1/2 teaspoon of salt and chicken essence, and it will be out of the pot. The finished product is sprinkled with dried basil to taste better.