Chicken Wing Root Roasted Chestnut

Name: Chicken Wing Root Roasted Chestnut
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Chicken Wing Root; 300g Chestnut kernels; 80g Cooking Wine; 50g Flavorful soy sauce; 30g Oyster sauce; Some Scallion and Ginger Slices; a little salt; a little pepper; Some Peanut oil

by Dongying Xiaoyingzi

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

It is good to use chicken wings, roots and chestnuts to cook a healthy vegetable that warms up in the cold winter. The cooked dishes retain the original flavor of the ingredients. The fresh fragrance of chicken and the soft sweetness of chestnut complement each other so well. In the severe cold winter, it is fun to cook a delicious dish for the family to warm up the body and stomach. It’s worth mentioning here that the dishes made in stainless steel pots don’t have to worry about getting peculiar smell when they are placed in the pot. This is beyond the reach of cooking with iron pots. The rest is put directly in the pot and you don’t need to hurry up. "

Ingredients

800g Chicken Wing Root
300g Chestnut Kernels
80g Cooking Wine

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50g Flavorful Soy Sauce
30g Oyster Sauce

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Some Scallion And Ginger Slices
a little Salt

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a little Pepper

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Some Peanut Oil

Chicken Wing Root Roasted Chestnut

1. First peel the chestnuts, put the chestnuts in a pot of boiling water and cook for 3 minutes, turn off the heat

2. Fresh chestnut

3. Fish out a few at a time

4. Cut a small cut in the chestnut head with a knife

5. You can easily take out the chestnut completely

6. Chestnut kernel 300 g chicken wings root 800 g flavorful soy sauce 50 g cooking wine 80 g oyster sauce 30 g salt a little green onion and ginger slices a little pepper

7. Put the pot on the stove, and pour an appropriate amount of peanut oil into the hot pot.

8. When the oil is hot, add the peppercorns and sauté fragrant, then add sliced green onion

9. Stir a few times and put in the chicken wings in dry water

10. Stir fry immediately to tighten the water

11. Put in the cooking wine one after another after the skin is all tightened

12. Flavorful soy sauce

13. Stir fry evenly with oyster sauce

14. Finally put in the peeled chestnut kernels

15. Add appropriate amount of water, preferably boiled water, just spread over the ingredients

16. Turn to low heat after boiling

17. After 30 minutes of simmering chestnuts and chicken wings, they are almost cooked. Put a little salt on

18. Simmer for a while and it will be out of the pot

19. Finished product

20. Finished product

Tips:
Xiaoyingzi's heartfelt words;
1. Raw chestnuts should not be cooked after 3 minutes, and they will be hard to peel after they are cooked. Take a few less at a time and keep the others hot in the pot.
2. When stewing, turn to low heat and simmer slowly after boiling. Stewing is not suitable for high fire.