1. Blanch the chicken. Prepare these seasonings as shown in the picture (the main function of Chinese pepper and dried red pepper is to promote fragrance)
2. Put an appropriate amount of salad oil in the pot and then add the pepper and dried red pepper and sauté until fragrant. Remove the pepper and dried red pepper and discard.
3. Put the ingredients in picture 1 in the oil of the fried pepper, continue to sauté on low heat, add the blanched chicken, turn to medium heat and stir for 3-5 minutes
4. Add the prepared chestnut kernels and stir-fry evenly, add salt, soy sauce, and sugar and continue to stir-fry for about 3 minutes.
5. Add water to the pot so that it is level with the chicken. Cover, turn to a high heat and simmer for 15-20 minutes, until the chestnuts and chicken are cooked.
6. If there is still a lot of soup in the pot at this time, open the lid and collect the juice on high heat. After receiving the right amount, the soup in the pot is thick. Drizzle with a spoonful of sesame oil and stir well.
Tips:1. Don't be afraid that the chestnut will not be cooked properly, you can add more water,
Both chestnut and chicken are not afraid to cook. It is not recommended to boil or deep-fry the chestnut first. It is easier to cook, but I prefer to cook the chestnut in the chicken, so that the aroma of the chestnut and the chicken can be better integrated
2. If you have read my recipes, you should find that I basically cook this kind of meat dishes with water. This is the key to the flavor (⊙o⊙), just cook the sauce after the high heat.
3. Dried red peppers should be thrown in whole to avoid spiciness.
