Chestnut Chicken

Name: Chestnut Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; Some Raw chestnuts; Some Stew seasoning; Some Soy sauce; Some Sugar; Some salt; Some MSG

by Small exhibition

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I always like to eat the chestnuts in the canned chestnut chicken, but every time I don't wait to eat a few, there are no more. It's so pitiful. It's better to do it yourself. Chicken doesn't like fat, and chestnuts have high nutritional value. Their combination is really seamless. "

Ingredients

Chestnut Chicken

1. Prepare chestnuts.

2. Scratch the cross on the back of the chestnuts, and cook them again to facilitate the thinning of the skin after they are cooked.

3. Cut the chicken into pieces and remove the blood from the pan.

4. This is the chestnut that has been plucked, and the chicken that has been bloody.

5. These are seasonings, including soy sauce, white sugar, pepper aniseed, onion, ginger, garlic, cumin, orange peel and bay leaves (that is, stew seasoning, available in supermarkets).

6. Put the peppercorns in the pot until fragrant, and then take out the peppercorns. Use this oil to fry the sugar color, add the dark soy sauce, then add the chicken and other stew seasonings.

7. Add chestnuts, fry for 5 minutes, add salt and chicken essence. Add water and start to simmer for about 40 minutes. The pressure cooker will be faster, but I dare not use it. If the courageous friend can use the pressure cooker.