Pumpkin Roast Chicken

Name: Pumpkin Roast Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 1/2 Chestnut pumpkin; Some Blending oil; 2 tablespoons Cooking Wine; a little salt; 2 tablespoons Soy sauce; 1/2 a teaspoon granulated sugar; 1 tablespoon Ground Soy Sauce; a little chopped green onion; 2 tablets Sliced ginger; 3 pcs Garlic cloves

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

With this chestnut pumpkin, peeled and cut into small pieces, simmered with chicken thighs. The pumpkin absorbs the fragrance of the chicken. It is salty, soft and waxy and sweet. After this dish is served, my husband stares at the pumpkin and eats it. The chicken drumsticks were left aside, and I thought there were too few pumpkins. If you also like to eat chestnut squash, don't just eat it steamed, you might as well try this! "

Pumpkin Roast Chicken

1. Wash the drumsticks and cut into small pieces.

2. Boil water in a pot.

3. Boil until the color changes, remove the washed blood foam, and drain the water.

4. Peel the chestnut squash and cut into small pieces.

5. Stir fragrant ginger and garlic cloves in a frying pan.

6. Add the chicken legs and stir fry for a while.

7. Add some cooking wine.

8. Then add the pumpkin cubes and stir fry for a while.

9. Add light soy sauce, dark soy sauce, sugar, appropriate amount of water and ground soy sauce, and start to cook for 25 minutes.

10. Cook until the soup thickens and season with a little salt.

11. Pour into a casserole and sprinkle with chopped green onions.

12. Ready to serve.

Tips:
Chestnut roasted chicken is a classic chicken dish. Today, I used pumpkin instead of chestnut and braised the chicken thighs. However, this kind of pumpkin is not a normal pumpkin, but a chestnut pumpkin.