Chestnut Roast Chicken
1.
After the chestnuts are boiled in hot water for 5 minutes, remove the shells, remove the film, and chop the chicken into small pieces.
2.
Put the chicken nuggets into the pot with cold water, put a few slices of ginger, boil the bleeding foam, remove and wash.
3.
Pick up the frying pan, add Chinese pepper, dried chili, ginger slices, and garlic until fragrant.
4.
Add the chicken nuggets and stir fry until the color changes
5.
Then add rock sugar, star anise bay leaves and stir fry until fragrant, add chestnuts and stir fry
6.
Add 3 tablespoons of soy sauce Xinsheng soy sauce, 1 tablespoon of dark soy sauce, stir fry for color
7.
Add seasoning
8.
Add in water that hasn't had chicken nuggets
9.
After simmering for about 25 minutes, open the lid and heat to collect the juice.
10.
Start the pot and serve ~ full of autumn taste!