Braised Chicken with Chestnuts

Name: Braised Chicken with Chestnuts
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece of 650g Three Yellow Chicken; 200g Chestnut (meat); 60g Shiitake Mushrooms; 60g Winter bamboo shoots; Some Cooking oil; 30g Scallions; 10g Sliced ginger; 2g star anise; 1 Bay leaf; 25g Rice wine; 15g Soy sauce; 25g Oyster sauce; 1g salt; 10g Sugar; 2g MSG; Some pepper; Some corn starch

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This year there was a bumper harvest of chestnuts and oil chestnuts in the north, with many varieties and cheap prices. Fresh chestnuts produced in Huairou are of the best quality in the Beijing area. Unfortunately, fresh chestnuts are not available in the market. It takes more than an hour to drive to Huairou to purchase them.
Today I bought some big fresh chestnuts in the supermarket. Although the chestnuts do not taste as good as oil chestnuts, they are big and taste good. The disadvantage is that they are not easy to peel! After I bought it, I cooked it and peeled it for half an hour before peeling it off. I used my fingers to dig my nails, and then I used a knife to scrape it with a stripping tape. After all, the peeling is over. Who has a quick way to peel chestnuts? Up!
The color of cooked chestnuts is not good, it looks like the chestnut meat is a little black, but it does not affect the taste and taste. Buying fried or raw chestnuts is golden in color, but raw chestnuts are really not easy to peel! Today, chestnuts are used to make a dish called "Brown Chestnut Chicken". This dish is a traditional Beijing-style dish. In the past, this dish only used sugar color and soy sauce to color it. Today, I didn't use sugar color and put some oyster sauce in it. It tasted more delicious. The practice is as follows;"

Braised Chicken with Chestnuts

1. First wash the whole chicken, chop it into pieces and then marinate it. Put rice wine, salt, pepper, green onion, sliced ginger, bay leaves, and star anise in it.

2. Then put an appropriate amount of dried cornstarch and mix well, and marinate for half an hour.

3. The chicken nuggets are marinated for half an hour and then fried with an appropriate amount of oil.

4. After the chicken pieces are in the pan, do not move, wait until one side is browned and then turn it over, so that the chicken will get oily when the bottom is browned and it will not stick to the pan when turning it over.

5. After the chicken nuggets are completely fried until golden brown, add the green onion, ginger and spices used when marinating the chicken and stir fry evenly.

6. Stir the chicken nuggets and cook them in rice wine, then cook in soy sauce, and finally add oyster sauce and stir well.

7. Stir-fry, add the ingredients, mushrooms and winter bamboo shoots, and stir-fry again.

8. Then put the chestnut meat into boiling water.

9. Cover the pot and simmer for 10-12 minutes.

10. Then add a little sugar and stir-fry until fresh, then sprinkle a little salt and stir-fry.

11. Sprinkle a little pepper and MSG in the final seasoning.

12. Put the condiments and use the flame to collect the juice.

13. After the soup is collected, it can be put out on the pan, and it can be served on the table after a little embellishment with lettuce.

Tips:
The characteristics of this dish: oily color, fragrant aroma, strong chicken nuggets, soft chestnuts, together with shiitake mushrooms and winter bamboo shoots, the taste is very delicious.

Tips;

1. Both chestnuts and oil chestnuts can be raw or cooked when you buy them. Fried chestnuts will be better peeled, and the cooked chestnuts are best to be put after the chicken is cooked, so that it is not easy to break.

2. Drumsticks can also be used, which will be more convenient.

3. When making "yellow braised chestnut chicken", be sure to fry it until it becomes browned and then start braising, it will taste fragrant. Wrap some dried starch during frying to prevent the oil from exploding and not hurting people easily. The oil should not be too much. After frying, it can be directly stewed without decanting, which is more trouble-free. It's okay to not wrap starch, but it is better to absorb the moisture with kitchen paper, especially if girls are afraid of being hot, be careful.

The traditional home-cooked dish "Brown Chestnut Chicken" with a large stir-fry spoon is ready. The braised chicken made in this way is very fragrant, for your reference!