Chestnut Roast Chicken
1.
Prepare the raw materials: pre-processed chicken, chestnut, bean paste, star anise, sana, pepper, ginger garlic, dried chili.
2.
Wash the chestnut and make two cuts on the back of the chestnut with a knife. Be sure to cut the chestnut jacket inside.
3.
Put the processed chestnuts in a pot, pour in some water, add some salt, and boil on high heat for about 5 minutes.
4.
Remove the cooked chestnut and peel it out. Peel a little, fish a little, the chestnut after cooling is not easy to shell.
5.
Pour an appropriate amount of oil into the wok and heat it up.
6.
Add the dried chili section, stir fry the peppercorns until fragrant, then add the processed chicken and stir fry over high heat.
7.
After the chicken fry has changed color, add bean paste and soy sauce and stir fry evenly.
8.
Pour in an appropriate amount of water, add star anise, sana, ginger slices, garlic cloves, and cook for a fragrance.
9.
After the broth has been boiled for 20 minutes, add the chestnuts.
10.
After the ingredients are cooked, add appropriate amount of salt and chicken essence, stir fry and turn off the heat evenly. Lift the pot and serve it on the plate.
Tips:
1. Make two cuts on the back of the chestnut with a knife, be sure to cut the chestnut clothes inside.
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