Chestnut Chicken Balls in Claypot

Name: Chestnut Chicken Balls in Claypot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken leg; Some Net chestnut; Some Green bamboo shoots; Some shallot; Some ginger; Some salt; Some Cooking Wine; Some pepper

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

[Chestnut Chicken Ball Pot] Chestnut season, have you eaten it?
In the free time, cook some chestnuts and peel them, and freeze the chestnuts. It is very convenient to eat. It is very casual to cook porridge with soup and meat. Many friends say that Pipi is difficult to peel, but it's not that difficult. It's easy to eat.
Cut the fresh chestnuts, put them in a pot and cook for a little longer than blanching. Afterwards, peel them while they are hot. It is very easy. It is not difficult to make them while watching TV after dinner.
Chestnuts are fresh on the market, how can they not eat them?
Bring it to make the soup, it's great. Fragrant chicken soup and waxy chestnut! "

Ingredients

Some Chicken Leg
Some Net Chestnut
Some Green Bamboo Shoots
Some Shallot

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Some Ginger

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Some Salt

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Some Cooking Wine

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Some Pepper

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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.