Chestnut Chicken Soup

Name: Chestnut Chicken Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Native chicken; Some chestnut; Some ginger; Some shallot; a little Refined salt

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Chestnuts can be roasted and eaten. They are sweet and glutinous. They are also delicious when stewed with vegetables. Whether it is braised in brown sauce or stewed in soup, it is nutritious and delicious. Everyone likes it. "

Ingredients

1 Native Chicken
Some Chestnut
Some Ginger
Some Shallot
a little Refined Salt

Chestnut Chicken Soup

1. After the chestnut is shelled, simmer in a pot of boiling water for one to two minutes to stop the inflammation. Scoop out a few and then peel them again. If it is cold, you can return to the pot and blanch it again.

2. One chicken, clean it up.

3. Add a little oil, add ginger and spring onions, and stir-fry the chicken pieces.

4. Add the chicken nuggets to the boiling water pot. Bring to a boil, turn to medium-low heat and simmer for about 1 hour. If it is old chicken, it needs to be simmered for a longer time.

5. Twenty minutes before serving, add chestnuts and simmer.

6. Season with salt and enjoy.

Tips:
1. The chicken nuggets can be blanched in boiling water to remove fishy, or fried, but not too much oil, as you like.
2. Chestnuts should not be boiled for too long in a pot of boiling water. Take a few out and cover them to keep them warm. It is best to use a casserole to keep it warm.