Name: Chestnut Roast Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g chestnut; 1/2 Chickens; 1 small piece ginger; 5 cloves garlic; 1 piece Red pepper; A few Chives; Some Soy sauce; Some White wine; Some Old brine; Some Vegetable oil

Chestnut Roast Chicken

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5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Chicken meat is tender and delicious. Because of its lighter taste, it can be used in various dishes. Chicken has a lot of protein content. Among meat, it can be said to be one of the highest protein meats, and it is a high-protein low-fat food. The content of potassium sulfate and amino acids is also very rich, so it can make up for the deficiencies of cattle and pork. At the same time, because chicken has more vitamin A content than other meats, and although it is inferior to vegetables or liver in terms of quantity, its vitamin A content is much higher than that of beef and pork.
Chestnuts not only contain a lot of starch, but also contain a variety of signature nutrients such as protein and vitamins. They are known as the "king of dried fruits". Chestnuts can replace grains. Together with dates and persimmons, they are called "iron crops" and "woody grains". They are inexpensive, high-quality, nutritious tonics and nourishing dishes. (The above is taken from the Internet)"

Chestnut Roast Chicken

1. 1. Prepare the ingredients, peel the chestnut, chop and wash the chicken. (I'm a lazy girl. I bought chestnuts and peeled them off-the-shelf. The chicken was chopped into pieces directly by the vendor.)

2. 2. Wash the ginger and slice it, smash the garlic head and slice it, wash the red hot pepper, remove the stalk and cut the circle, wash and tie the chives into knots.

3. 3. Marinate the chicken with light soy sauce and white wine for a while.

4. 4. Add vegetable oil to the pot, add ginger slices and garlic slices to saute when the oil is 80% hot.

5. 5. Add the chicken and stir fry until it returns to the oil.

6. 6. Add two spoons of old brine. (If there is no brine, add star anise, cinnamon pepper and other seasonings)

7. 7. Add chestnut and stir fry.

8. 8. Add water to soak the ingredients, and put in the chives at the same time.

9. 9. Bring to a high heat and turn to a low heat to simmer until the juice is almost collected. Take out the chives and don't need them.

10. 10. Add the red hot pepper and stir fry for a few times, cut off raw, and serve.

11. Installed

12. Serve a small bowl to eat

Tips:
1. Chicken has a weak taste, so don't use water to marinate it. After marinating in white wine soy sauce, stir-fry until the oil is out. The fishy smell of the chicken can also be removed while maintaining the aroma and nutrition of the chicken.

2. The old brine is really easy to use. It is recommended that you don't dump the brine after the vegetables are usually cooked, and freeze them in the refrigerator. When you need to cook the vegetables or make meat dishes, put a little bit, it is called a fragrant. If you don't have old brine, you should add star anise, cinnamon, pepper and other spices during the stewing process.

3. There is no need to add salt to this dish, and all the flavors are already contained in the old brine, which is really simple and convenient.