Braised chicken with chestnuts(li zi huang men ji )

Stewed chicken with chestnuts

Raw materials for stewed chicken with chestnuts:

Chicken 1750g, chestnut 250g, monosodium glutamate, cooking wine, sugar, scallion, ginger 10g each, Taibai powder 15g, soup 1000g, peanut oil 150g.

Processing steps of stewed chicken with chestnuts:

1. Remove the chicken bone, chop it into 4cm square pieces, mix with a little white powder and refined salt.

2. Peel the chestnuts and fry them until tight.

3. Deep fry the chicken in oil until golden yellow, pour out, leave the bottom oil in the pan, stir fry the onion and ginger, then add the chicken and soup, adjust the color and taste, cook for 25 minutes with medium heat (add chestnuts in the cooking), remove the onion and ginger when the chicken juice is thick, thicken with white powder, and serve on a plate.

Braised chicken with chestnuts

Stewed chicken with chestnuts is a famous traditional dish made of chicken and chestnuts. It belongs to Jiangsu and Zhejiang cuisine. It is golden in color, crispy in chicken, crispy in chestnuts and delicate in taste. Stewed chicken with chestnuts is a delicious food, which is also common in Jiangsu and Zhejiang banquets.

Ingredients needed

Ingredient: chicken (500g) chestnut (250g)

Accessories: starch (broad bean) (3G) seasoning: lard (refined) (50g) white sugar (10g) shallot (15g) ginger (5g) yellow rice wine (15g) sesame oil (15g) soy sauce (40g)

Production method

Stewed chicken with chestnuts (1)

Cut the chestnuts in half with a knife, put them in a water pot, cook them well, then take them out, shell them while they are hot, put them in a bowl and take them out for use;

2. Remove the internal organs, wash and remove the head of the chicken, and cut it into 4.9 cm long and 3.3 cm wide pieces;

3. Heat the frying pan, slide the pan, add 25 grams of cooked lard, add scallion and stir fry until the skin is tight and discolored, then add ginger, soy sauce, sugar and fresh soup and cook;

4. After boiling, simmer for half an hour with low heat. When the chicken is about to be crisp, put down the chestnuts and simmer;

5. After the chicken and chestnuts are crisp, take out the chicken, buckle the skin down into the bowl, then take out the chestnuts and put them on the chicken;

6. Put the chicken and chestnuts in the soup plate with a bowl;

7. Thicken the marinade, thicken the starch, pour sesame oil on the chicken and serve.

Stewed chicken with chestnuts (2)

1. Clean and reserve one chicken

2. Chop the chicken into small pieces

3. Put the chicken into the seasoning basin, add thirteen spices, oyster sauce, soy sauce, chili soy sauce, salt and chicken essence

4. Mix the seasoning and marinate the chicken

5. Mix well the marinated chicken, cover it with plastic film, put it in the refrigerator, refrigerate and marinate for 2 hours

6. Prepare chestnuts for use after peeling

7. Prepare onion, ginger, garlic and red pepper

8. Cut onion, ginger, garlic and red pepper into appropriate shapes according to different needs

9. Add eggs, starch and flour to size the salted chicken

10. Mix well to make the chicken starched evenly

11. Add oil into the frying pan and heat to 70%

12. Fry the chicken

13. Deep fry the chicken. Don't burn too much to avoid burning outside and burning inside

14. When the skin is crisp and golden, drain the oil and set aside

15. Leave the bottom oil in the frying pan and fry with pepper until fragrant

16. Add garlic and ginger to make it smell

17. Add onion and pepper and stir fry until fragrant

18. Add appropriate amount of water, salt, soy sauce and chili soy sauce

19. Put in the fried chicken

20. Add pepper, soy sauce and seasoning, mix well, cover and simmer for 50 minutes

21. When the soup is gradually collected, put in chestnuts and cook

22. After the chestnut is tasted, the soup becomes thick and the fire can be turned off

23. Season with chicken essence sesame oil

24. Serve in a bowl

 

Process tips

Chestnuts should be properly laid. They are fragile too early and have no chestnut flavor too late.

What to eat

The food is mutual restraint

Chicken: chicken should not be eaten with pheasant, turtle, carp, crucian carp, rabbit meat, shrimp, onion and garlic;

Eating with sesame and chrysanthemum is easy to be poisoned;

It is not suitable to eat with plum, which will lead to diarrhea;

Eating with mustard will make you angry.

Chestnuts (fresh): chestnuts should not be eaten with beef, duck and almonds.

Starch (broad bean): broad bean should not be eaten with snail.

nutritive value

Chicks: the chicken of chicks accounts for about 60% of the body weight, and there are more abundant protein and phosphoric acid, so the nutritional value of the meat of chicks is higher. In addition, there is very little elastic connective tissue in the meat of chickens, so it is easy to be absorbed by the digestive organs of the human body, which has the effect of enhancing physical strength and strengthening the body. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Chestnut (fresh): rich in unsaturated fatty acids, vitamins and minerals, chestnut can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good tonic for anti-aging and longevity. Chestnut is sweet in taste, warm in nature, and enters the spleen, stomach and kidney meridians. It has the functions of nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation and hemostasis.

Starch (broad bean): broad bean is rich in calcium, zinc, manganese, phospholipids, etc. it is an important component of brain and nerve tissue, and rich in choline, which can increase memory and strengthen brain. For those who are dealing with examinations or mental workers, it may be effective to eat broad beans properly. The protein in faba bean can delay arteriosclerosis, and the crude fiber in faba bean skin can reduce bile retention and promote intestinal peristalsis. At the same time, broad bean is also one of the anti-cancer food, which has a certain role in the prevention of cancer.

Nutrients

·68 kcal;

·Protein (109.80g);

·Fat (113.64 g);

·72 g); carbohydrate (125;

·69 g dietary fiber;

·Vitamin A (355.90 μ g);

·Carotene (609.50 μ g);

·Thiamine (0.64 mg);

·Riboflavin (0.96 mg);

·86 mg); nicotinic acid (30;

·Vitamin C (63.35 mg);

·Vitamin E (2535.60 mg);

·63 mg);

·Phosphorus (1094.67 mg);

·89 mg);

·54 mg);

·Iron (14.00 mg);

·Zinc (7.52 mg);

·Selenium (62.43 μ g);

·Copper (1.41 mg);

·77 mg);

·Pantothenic acid (3.25 mg);

·Folic acid (12.00 μ g);

·Cholesterol (576.50 mg);

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Li Zi Huang Men Ji