Chestnut Roast Chicken

Name: Chestnut Roast Chicken
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicks; Some chestnut; Some Pork (fat); Some Shiitake Mushrooms; Some Dried bamboo shoots; Some Green onion ginger; Some salt; Some Sugar; Some Cooking Wine; Some Very delicious; Some Soy sauce; Some Water starch; Some sesame oil

by Honey kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Original excerpt:
(Sister Feng) pulled Mother Li and smiled: "Good mother, don't be angry... You just say who is not good, I will beat him for you. The hot pheasant in my house, come and eat with me Go to the wine." (Twenty-second chapter: Wang Xifeng is playing jealously, Lin Daiyu's witty words and Jiao Yin)
Sister Feng smiled and said: "...I quickly gave them the chronology, and now the old ancestors have gone back and forth, the creditor has gone, and there is no need to hide. The pheasants of Shinon have been prepared. Please go with dinner. I'll be old in a while." (Fiftieth: Lu Xueguang's fight for the scene poem Nuanxiangwu creates a spring lantern riddle)
The wild game mentioned in "A Dream of Red Mansions" many times is the pheasant. The roasted chestnut pheasant is a red dish made according to the raw materials provided in the novel. It has delicious meat and golden color, which is widely loved by foodies! Today, I changed its main ingredient to home-made chicken. The same fresh fragrance is beautiful, but the method is more delicate than the home-style method. The taste is more important, huh, huh!"

Chestnut Roast Chicken

1. Prepare materials

2. Rinse the shiitake mushrooms and dried bamboo shoots, rinse the chestnuts, slice the pork fat, slice the green onion, and slice the ginger.

3. Chop the chicken into pieces, blanch it and rinse off the foam with clean water

4. Wipe the chestnut dry and fry it slightly

5. Leave the oil in the bottom of the pot, stir the chives and ginger

6. Add pork fat and chicken nuggets and stir-fry, add very fresh flavor, a little soy sauce, a little sugar and Shao wine and stir well

7. Add hot water, bring to a boil, turn to low heat, stew the chicken until 6 is mature, remove the stems of the mushrooms, cut the dried bamboo shoots into the pot with the chestnuts, and cook until the chicken is crispy and the chestnuts are soft and waxy.

8. The stewed ingredients are served, and the soup is thinly sliced, and a little salt and sesame oil are added.

9. Just pour the soup on the chicken nuggets

Tips:
1. Soak the dried bamboo shoots in advance.

2. Cook the chestnuts after they are fried to make them more fragrant.

3. It is better to replace dried bamboo shoots if there are fresh winter bamboo shoots.

4. After the vegetables are cooked, remove the onion, ginger and fat meat