braised chicken with chestnuts(ban li shao ji )

Roast chicken with chestnut

Raw materials for making chestnut roast chicken:

One live female chicken or castrated chicken, weighing about 1500-2000 grams, 100 grams of vegetable oil (or lard), 25 grams of bean paste, 50 grams of ginger, 10 grams of green onion, 25 grams of sugar or rock sugar, pepper, cooking wine, soy sauce, refined salt, monosodium glutamate, star anise, etc.

The processing steps of chestnut roast chicken are as follows:

1. Slaughtering, plucking, laparotomy, eviscerating and cleaning the chicken, cutting off the head, wings and feet to the shin, and then cutting the chicken into 3 cm long, 2 cm wide rectangular pieces, and cutting the head, wings and feet into 3 cm long sections.

2. Put the pot on a high fire, heat 100 grams of vegetable oil, and then stir fry the chicken in a hot oil pot. When the chicken is hard, add cooking wine, ginger, bean paste and pepper, and stir fry until the water dries out and the fragrance overflows. Then add appropriate amount of water, a small amount of salt, soy sauce, sugar and star anise.

3. Cover and simmer until 67 is mature, then add chestnut and simmer for about 15 minutes. Add scallion and monosodium glutamate when boiling, and a small amount of soup is appropriate.

The characteristics of chestnut roast chicken are as follows

Crispy chicken, sweet chestnut, seasonal delicacy, delicious.

braised chicken with chestnuts

Chestnut roast chicken is a famous traditional dish, which belongs to northeast cuisine, Sichuan cuisine, Hunan cuisine, etc. The dish has the characteristics of fresh and smooth chicken, sweet chestnut, thick and mellow juice, bright red color and elegant appearance.

Characteristics of dishes

Chestnut roast chicken is a famous traditional dish, which is popular in Northeast, Sichuan, Hunan and other cuisines. Chestnut roast chicken is rich in nutrition and has certain curative effect. The finished product has the characteristics of fresh and smooth chicken, sweet chestnut, thick and mellow juice, bright red color and elegant appearance.

practice

Hunan cuisine

Selection of main materials

750 grams of chicken with bone, 150 grams of chestnut meat, 6 cups of soup.

Seasoning selection

Shaojiu about 1 tbsp, 1 tbsp soy sauce, raw powder, pepper, sesame oil each amount.

Production steps

1. Remove the coarse bone of the chicken and chop a long square about 3cm wide. Wash and drain the chestnut meat. Cut the scallion into 3cm sections. Cut ginger into long, 1cm wide slices.

2. Heat the oil pan until it's ripe. Deep fry the chestnut meat until golden yellow. Pour in the colander and drain the oil.

3. Heat the oil pan again until it is mature. Stir fry the chicken until the water is dry. Add Shaoxing wine. Add ginger slices, salt, soy sauce and soup and simmer for about 3 minutes.

4. Take a tile bowl, put the bamboo grate on the bottom, pour the chicken pieces and soup into the frying pan, simmer on low heat until 80% rotten, add the fried chestnut meat, simmer until soft rotten, then pour into the frying pan, add monosodium glutamate and scallion, sprinkle with pepper, bring to a boil, thicken with flour water, and pour in sesame oil.

Northeast cuisine

Selection of main materials

Chicken leg, chestnut

Seasoning selection

Onion, ginger, salt, cooking wine, soy sauce, sugar

Production steps

1. Put the shelled chestnuts into the pot and cook for about 4 minutes. Remove and drain the water.

2. Put oil in the pot, the amount of oil can be a little more, put in the chestnut and fry until the surface changes color, then take out and set aside.

3. Heat the remaining oil again, add onion and ginger slices, saute until fragrant, pour in chicken and stir fry.

4. the chicken nugget is slightly yellow and then transferred to cooking wine, soy sauce, salt, a little sugar, and chestnut.

5. Pour in boiling water, bring to a boil over high heat, turn to low heat, cover and cook for about 20 minutes.

6. Dry the water in a large fire and sprinkle in the scallion.

Tips

Before burning chestnut, blanch it for 3 ~ 4 minutes, then fry it, and then burn it. It's easy to burn and taste. You can try it.

Sichuan cuisine

Selection of main materials

500 grams of clean chicken leg, 5 grams of refined salt, 300 grams of chestnut.

Seasoning selection

1 g pepper powder,

15 grams of sugar, 10 grams of pepper, 150 grams of lard, 750 grams of fresh soup, 10 grams of ginger, onion, 20 grams of water Euryale ferox powder, 15 grams of Shaojiu.

Production steps

1. Put the chestnuts in the boiling water for 2 minutes, soak them in warm water, cut off the roots with a knife, and peel off the shell for use. Break the ginger, cut the scallion into long sections, stir fry the sugar into sugar juice.

2. Cut the Jinggong chicken leg into 20 pieces, heat it with pig oil in the pot, deep fry the chestnuts first, pick them up and put them into a bowl. Then stir fry chicken leg with ginger and scallion for 2 minutes, add fresh soup, add sugar juice, salt, pepper and bring to a boil in turn, skim off the floating foam, move to low heat and slowly cook for 40 minutes, decant about 100 grams of chicken soup into chestnut bowl, steam the chestnuts (about half an hour), and take out.

3. First enlarge the chicken leg meat in the center of the disc, cover the chicken with chestnuts, then pour the chicken juice into the water Euryale ferox powder to form the Euryale ferox juice, and then pour it on the chestnuts and chicken legs.

Practice 2

Material preparation: two chicken legs, one rice bowl of chestnut, seasoning selection, a little green pepper and red pepper

Production steps:

1. Cut chicken leg into pieces, put cooking wine to remove fishiness when blanching. Peel out the chestnuts (first make a small cut and boil in the water for five minutes. It's easy to peel them), one in two

Tip: don't cut chestnut with a knife, break it with your hand, because chestnut itself has a boundary, and it is easy to break with a knife.

2. Put oil in the pan, stir fry the chestnuts until yellow, and remove.

3. Add half a teaspoon of sugar to the oil, boil, pour in chicken and ginger slices, stir fry. After the chicken comes out of the water, pour in the five spice powder and stir fry for a while, so that the five spice powder is fried very fragrant. Put a spoonful of yellow wine (no wine instead of wine, Baijiu), a spoonful of soy sauce, two teaspoons of chicken essence.

4. Put chestnuts, stir fry evenly, add a bowl of hot water. Bring to a boil over high heat, simmer over low heat for 15 minutes, add salt, collect the juice, and leave the pot for 5 minutes. Release the green pepper section. Sesame oil, a little pepper.

Tips

1. Chestnut should not be boiled too long, otherwise it is not easy to shell.

2. This dish is salty and sweet with sweet aftertaste and fresh taste.

Other practices

Spring chicken, Baijiu Erguotou, 350 grams of black chestnut, black fungus, sugar, salt, onion, ginger, garlic, pepper, star anise, cooking wine, soy sauce, oyster sauce, a high degree of liquor (I used the Red Star Erguotou).

Production steps:

The chicks were washed clean, and the impurities were removed. The skin and lymph on the neck were removed together.

Put water in the pot and bring to a boil. Put a spoonful of salt into the pot and boil the chestnuts without shell. Turn on and off the fire. The water should not exceed the chestnuts. Keep it a little stuffy for a while, peel and wash

Cut the chicken into pieces, cut the scallion into sections, smash the ginger in a small piece, peel the garlic in 67 pieces, prickly ash in 78 pieces, star anise in two pieces, and rock sugar in two pieces. Soak and wash black fungus in advance.

Heat the pot, add oil, and put the pepper in the pot to make it hot and fragrant.

Pour in the chicken and stir fry. Add sugar, star anise, onion, ginger and garlic. Stir fry until the sugar is melted. When the chicken is yellow, cook a little Baijiu (stir fry) to Xing Zengxiang, then bring cooking wine, soy sauce, salt and oyster sauce.

Add boiling water without chicken nuggets (if it's bought chicken, it's easy to cook, put less water), cover the pot and cook slowly over low heat.

It takes about 50 minutes to cook (the local chicken raised at home takes longer to cook).

Remove the lid and pour in the chestnuts and black fungus.

Bring to a boil. Turn to low heat for about 20 minutes until the chestnuts are ripe and tasty. If the soup is too much, open the fire to collect the juice.

nutritive value

Ingredients information

Chicken meat is tender and delicious. It can be used in various dishes because of its light taste. The protein content of chicken is quite large, in the meat, it can be said that it is one of the highest protein meat, which belongs to high protein and low fat food. The content of potassium sulfate amino acid is also very rich, so it can make up for the shortage of cattle and pork. At the same time, the content of vitamin A in chicken is higher than that in other meats, and the content of vitamin A in chicken is much higher than that in beef and pork, although it is worse than that in vegetables or liver.

Chestnut not only contains a lot of starch, but also contains protein, vitamins and other nutrients, known as the "king of dried fruit". Chestnut, together with date and persimmon, is called "iron crop" and "woody grain". It is a kind of cheap and nutritious tonic and nourishing dish.

Nutrients

Heat: 398.2 kcal

Potassium: 532.4 mg

Phosphorus: 378.4 mg

Cholesterol: 356.4 mg

Sodium: 141.68 mg

Vitamin A: 96.8 μ G

Magnesium: 74.8 mg

Dietotherapy

Chicken is mild, warm and sweet in nature, entering the spleen and stomach meridians; it can warm and replenish qi, replenish essence and marrow

Chinese PinYin : Ban Li Shao Ji