Chestnut Braised Chicken
by Hye Kyo's Sky
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. A small chicken that has been slaughtered.
2. Chop the chicken into small pieces and peel the chestnut for later use.
3. Cut the ginger, garlic, and dried chili into cubes, and cut the green and red peppers and garlic into sections diagonally.
4. Put oil in the pot and stir-fry chestnuts.
5. Stir-fry chestnuts into golden brown and serve.
6. Save the remaining oil, and refining the oil put into the chicken body is not needed. The chicken fat is very fragrant, don't throw it away.
7. Add pepper, ginger, and minced garlic until fragrant.
8. Pour the chicken nuggets and stir-fry on high heat.
9. When the water in the chicken nuggets is completely dry and fragrant, seasoning when there is only oil left at the bottom of the pan.
10. Add dried chili, add salt, cooking wine, light soy sauce, dark soy sauce, rock sugar and continue to stir fry.
11. Pour in boiling water that has not been used for chicken nuggets, add spare chestnuts, add pepper, and bring to a boil.
12. Cover the pot and simmer for 30 minutes.
13. Add green and red peppers and garlic sprouts, stir fry, add monosodium glutamate before boiling.
14. Let's eat.
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