Chestnut Spicy Chicken Drumsticks

Name: Chestnut Spicy Chicken Drumsticks
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chicken leg; 100g chestnut; 30g green pepper; 30g Red pepper; a little garlic; a little ginger; a little shallot; 15ml Haitian flavour very fresh soy sauce; 3g salt; Some Corn flour; Some Chicken noodles; Some Cooking Wine; Some Cooking oil; Some Water starch

by Ding Dong Xiao Nuan Wo

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Chestnut and chicken are usually stewed, but in fact, stir-fry is also a good way to eat. Chicken stew is inevitably greasy, and chili can relieve greasiness and bring infinite irritation to the mouth. This dish liberates the chestnut chicken from the traditional stew pot. How can we make them glow with new luster during the frying process? Haitian Weijixian soy sauce is the secret weapon of this dish. Haitian Weijixian soy sauce is selected from high-quality soybeans and is naturally prepared by traditional techniques. It is a model of pure natural condiments. The amino acid nitrogen content is >1.2g/100ML The nutritional value is extremely high, the sauce is rich, the color is rosy, the taste is delicious, the soy taste, the aroma and the salty taste are harmonious. It is suitable for cold dressing, cooking, stir-frying, and dipping. It is the best seasoning for modern life! "

Chestnut Spicy Chicken Drumsticks

1. Wash and slice green peppers and red peppers; chop chestnuts into pieces, add chicken powder, soy sauce, cooking wine, cornstarch, and salt for a while;

Chestnut Spicy Chicken Drumsticks recipe

2. Peel off the skin of the chestnut; add water to a boil, add the chestnut and salt, cover and cook for 5 minutes until the chestnut is cooked through.

3. Fish the ribs in the boiling water

4. Pick up the frying pan, add ginger, garlic, and shallots and sauté

5. Pour in chicken nuggets and cooking wine and stir well; add water and salt, stir well, cover, and cook for 3 minutes

6. After the chicken is tasted, add green peppers, red peppers, and garlic leaves and stir-fry until cooked. Finally, add water starch to thicken the sauce. Collect the dried juice over high heat and then serve.