Chestnut Chicken Balls in Claypot
1.
Material drawing.
2.
Debone the chicken leg with the aid of scissors.
3.
Use a meat hammer to loosen the chicken and change the knife to bite size.
4.
Add green onion and ginger slices, and blanch the chicken.
5.
Peel the green bamboo shoots and cut them into slices.
6.
Add salt to the bamboo shoots evenly, add a small amount of water to soak.
7.
Boiled chicken balls.
8.
Bring the chestnuts and chicken to a boil on high heat and then turn to low heat for an hour.
9.
When you are ready, put the washed bamboo shoots into the pot and season with salt and pepper.
Tips:
Because there are few people to eat, only chicken legs are used. Of course, whole chicken is also okay.
Bamboo shoots are one of the eight fresh spring seasons. They are quite delicious. They are now autumn varieties. They are just as fresh. Soak them in salt water to remove the astringency and make the bamboo shoots crispy and tender.
The chestnuts are peeled in advance, frozen in the refrigerator, and taken as you eat, which is very convenient.