1. Cut green onions, slap garlic, 5 peppers, 3 aniseed
2. Wash the chicken legs and chop into large pieces
3. Peel the chestnut kernels and rinse
4. Boil the chicken in cold water and remove it, rinse off the surface foam with hot water
5. Add a little oil to the wok, pour into the white sugar and fry slowly
6. Until the sugar solution turns brownish red
7. Quickly pour the blanched chicken nuggets and stir fry for color
8. Supor hot pottery electric casserole starts the casserole chicken and duck function to preheat
9. Pour in chicken nuggets, chestnuts, green onions, garlic, spices, cooking wine, white pepper, and cooking wine, add appropriate amount of boiling water, cover and simmer (don't use too much water, just half of the chicken nuggets)
10. When the remaining time is 20 minutes, add salt to taste until the end is complete
11. Chicken crispy chestnut sticks, strong juice and fragrant
Tips:1: The frozen chestnut kernels I use, fresh chestnuts are easy to go bad and moldy, and moldy chestnuts will be poisoned when eaten, so bad chestnuts cannot be eaten.
2: Chestnuts and chicken stewed together are delicious and soft.
