Chestnut Roast Chicken
1.
Prepare the raw materials, wash the drumsticks and chop them into pieces, peel off the chestnuts in advance.
2.
Heat the cast iron wok and then add the oil. When the oil is hot, turn to a low heat and add the sliced ginger, pepper, aniseed and cinnamon to fragrant.
3.
Add the chicken nuggets and stir-fry on high heat to turn white. Don't stir-fry for a long time. The chicken will taste bad if it gets old.
4.
Add 1 spoon of rice wine, 2 spoons of soy sauce, 1 spoon of soy sauce, and stir fry until the chicken pieces are colored.
5.
Fill in hot water about 1-2 cm below the chicken nuggets, put the chestnuts in and stew together.
6.
Add 1 tablespoon of sugar, cover the pot and bring to a boil, turn to the heat and simmer for 30 minutes.
7.
Stew until the soup is significantly reduced and thickened, add salt and pepper powder and stir-fry until tasty.
8.
Add the green and red pepper cubes, stir-fry evenly, turn off the heat, serve and enjoy.
9.
Finished picture
10.
Finished picture
11.
Finished picture
Tips:
1. The chicken nuggets can be blanched in advance. If it is too troublesome to blanch, soak them in clean water for 30 minutes to remove blood, and then control the moisture before proceeding to the next step.
2. Soak chestnuts with shells in hot water for 5 minutes, and then cut a mouth with scissors to peel off the shell easily. If it is too much trouble, you can buy chestnuts without shells because it is more expensive.
