Chestnut Roast Chicken
1.
Prepare ingredients: chicken, chestnut, sliced ginger, green onion, garlic, june braised soy sauce;
2.
Wash the chestnut, cut a cross knife on the chestnut shell, the depth of the knife edge needs to cut the chestnut inside, and then put it in light salt water and cook for about 10 minutes;
3.
When the cooked chestnut is not hot, peel off the chestnut shell and chestnut coat immediately;
4.
After the chicken is cleaned, put it in clean water, add an appropriate amount of cooking wine, and boil;
5.
Remove the blanched chicken and rinse it with running water;
6.
Heat up the pot, pour in an appropriate amount of vegetable oil and heat;
7.
Add chicken and stir fry to change color;
8.
Add ginger slices, white onion, star anise, bay leaves and sauté until fragrant;
9.
Add an appropriate amount of June braised soy sauce and oyster sauce;
10.
Add a proper amount of water and put in the chestnut;
11.
After the high heat is boiled, turn to low heat and simmer for about 20 minutes to collect the juice;
12.
Add the green onion, turn off the heat, and start the pot.
13.
Get up and serve.
Tips:
1. The seasoning can be adjusted according to personal taste;
2. The chestnut needs to be peeled while it is hot, but it is necessary to prevent scalding.
