[private Cuisine] Chestnut Roasted Chicken Wings

Name: [private Cuisine] Chestnut Roasted Chicken Wings
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Eight Chicken wings; 6teen chestnut; Some pepper; Some star anise; Some ginger; Some garlic; Some salt; Some Soy sauce; Some ketchup; Some crystal sugar; Some Chicken Bouillon Powder

by Old Yang's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This dish is salty and delicious, the chestnut is soft, waxy and sweet, and the chicken is tender and tender. The rich sauce is salty and slightly sour, which is very appetizing. "

[private Cuisine] Chestnut Roasted Chicken Wings

1. Cut the chicken wings in half, blanch them and remove them, rinse and dry for later use. Slice ginger and garlic in two.

2. Peel the chestnut and break it in half by hand. Can't be cut, it will break easily if cut.

3. Put the chicken wings in the pan and fry them with yellowish sides on both sides.

4. Pour out all the oil. Add pepper and star anise and saute until fragrant.

5. Add one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, three or four rock sugar, and one tablespoon of tomato paste, and stir well.

6. Put the chestnut and water, ginger slices, the water will be submerged but the chicken wings are not submerged. Bring to a high heat and simmer for 20 minutes, then add salt according to personal taste.

7. Collect the juice over the fire.

8. Add garlic and fry until cooked, and finally add some chicken essence.

Tips:
Afterword:

Fry the chicken wings first to make them more fragrant. Replace it with chicken drumsticks or burn it like a whole chicken.

The color of chicken wings with rock sugar is better. But the most important thing is the contribution of ketchup. The ketchup is put in to neutralize the saltiness of the soy sauce, which makes the taste better, and the color is particularly mild and attractive. Don't worry about the big tomato sauce flavor.

People often say that cooking meat without garlic will reduce the nutrition by half. Put the garlic in the last place. If you don’t like garlic, don’t put it, but I love garlic.

You can try the role of pepper, whether to put it or not, I think it is very different.

This dish is very suitable for family banquets for the elderly and children, because it is not spicy, and the sweet and delicious chestnut is good for the body.