Name: Roasted Chicken Drumsticks with Chestnut and Mushroom
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken leg; Some Shiitake Mushrooms; Some chestnut; Some shallot; Some ginger; Some Garlic sprouts; Some Rice wine; Some Soy sauce; Some salt; Some Sugar; Some Cooking Wine; Some star anise; Some pepper

Roasted Chicken Drumsticks with Chestnut and Mushroom

by Liaonan Crab

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

[Roasted Chicken Drumsticks with Chestnut and Mushrooms] The delicious roasted chicken with chestnut and mushrooms are indispensable in the chestnut season. They are all delicious.
Let’s burn these three together today, ha ha, think about the taste!
It’s been a long time since I used the method of frying sugar to cook meat.
I especially like the fried sugar, the caramel flavor! "

Roasted Chicken Drumsticks with Chestnut and Mushroom

1. Part of the material drawing.

2. Debone the chicken legs, beat them with a meat hammer and cut them into small pieces.

3. Add light soy sauce, salt, cooking wine, green onion and ginger after serving.

4. Boil the shiitake mushrooms after washing.

5. Prepare sugar, rice wine, green onions and slice ginger.

6. Pour oil in the wok, heat it up and add sugar.

7. Heat on low heat and stir with a spoon or spatula.

8. When the sugar solution turns yellow and foams, remove the pot from the fire and continue heating with the remaining heat of the pot.

9. Pour in the marinated chicken pieces and stir fry.

10. Add the chopped shiitake mushrooms and chestnuts, pour in the rice wine, and mix in appropriate amount of dark soy sauce according to the color of the dish.

11. Turn to low heat and simmer until the meat is rotten.

12. Sprinkle with crushed garlic sprouts when eating.

Tips:
I like to debone chicken thigh meat. It is more convenient to remove the bone than to chop it, and it is also very enjoyable to eat.

The mother who is afraid of getting fat can remove the chicken skin.

The chestnuts are peeled in advance and frozen in the refrigerator. It is very convenient to eat and take. Many friends have shared good methods. Most of them are peeled by blanching. When I went to a friend’s house a few days ago, her method is also very good. You can peel off the raw chestnut directly and dry it in the sun. It can be easily removed. For the inner skin, it is very convenient to store the pure chestnut meat in the refrigerator.