Chestnut Roast Chicken
1.
Cut a chicken's drumsticks, wings, and feet into pieces with a knife. Add water, cooking wine, and ginger. After boiling on high heat, cook for two minutes to cool the pot but set aside. For this blanching step, don't cook it for too long, just boil it down to the level shown in my picture. It is cooked too soft and affects the taste. Cook until it looks very tough.
2.
Heat up the rapeseed oil in a pan. Put the peeled raw chestnuts at 50% oil temperature. Fry golden on both sides and set aside.
3.
Keep oil at the bottom of the pot. Add two scallions. Pepper. Star anise ginger. The fire burst into fragrant. Then take these spices clean and save the oil for later use.
4.
Add chicken nuggets and cooking wine. Stir-fry until it changes color.
5.
Add Laoganma flavored tempeh. Fry out the red oil inside and stir evenly
6.
Release light soy sauce and dark soy sauce with oyster sauce. Five spice powder and white pepper powder evenly, stir fry
7.
Add chestnut and quail eggs (this egg is cooked in soup at noon). For the stock without chicken nuggets, I used the soup from which the chicken nuggets were boiled just now and it was boiled on high heat.
8.
Turn to medium heat and simmer half of the soup
9.
Collect the juice over high heat, and stir fry when adding the remaining green onions, and do not paste the pan.
10.
Sprinkle with chopped green onions. A delicious dish is ready. It's so delicious.
Tips:
There is a little sweetness inside the chestnut. So this dish does not need sugar. The sweetness of its own is enough.
