Stewed chicken with chestnuts(li zi ji )

Chestnut chicken method:

Raw materials for making chestnut chicken:

Chicken leg 300g; chestnut 100g; chive 2; ginger 1 small piece; starch appropriate; note: optional ingredients

Ingredients for chestnut chicken:

30 g edible oil, 1 / 2 tbsp soy sauce (15 g), 1 tbsp refined salt (3 G), 1 tbsp sugar (3 G)

Processing steps of chestnut chicken:

1. Soak chestnuts in water for 2 hours, remove and drain; wash chicken legs and cut into pieces; wash and cut scallions into sections; peel and slice ginger;

2. Put the chicken into a bowl, marinate it with salt and proper amount of water, then steam it in a steamer, take out the chicken and reserve the chicken juice;

3. Heat the oil in the pan, stir fry the chicken quickly for several times, add chestnuts and chicken juice, then add soy sauce and sugar, cover the pan, and simmer for one and a half hours over low heat. Finally, thicken with water and starch.

Characteristics of chestnut chicken:

Chestnut chicken is tender and delicious.

Attention should be paid to when making chestnut chicken

When stewing chicken, the fire must be small to prevent chestnut from breaking into powder.

Stewed chicken with chestnuts

Chestnut chicken is a famous traditional dish in Jinan, Shandong Province. This dish has soft chestnuts, tender chicken, bright red color and strong flavor.

Practice of chestnut chicken

Material Science:

Chicken leg 300g, chestnut 100g, chive 2, ginger 1 small piece, starch amount, note: optional ingredients.

Seasoning:

30 g edible oil, 1 / 2 tbsp soy sauce, 1 tbsp refined salt, 1 tbsp sugar,

Method:

1. Soak chestnuts in water for 2 hours, remove and drain,

2. Wash and cut chicken leg into pieces,

3. Wash and cut the scallion, peel and slice the ginger,

4. Put the chicken into a bowl, marinate it with salt and proper amount of water, then put it into a steamer and steam it. Take out the chicken and reserve the chicken juice.

5. Heat the oil in the pan, stir fry the chicken quickly for several times, add chestnuts and chicken juice, then add soy sauce and sugar, cover the pan and simmer for one and a half hours over low heat, finally thicken with water and starch.

characteristic:

Chestnut chicken is tender and delicious.

Chef one touch:

When stewing chicken, the fire must be small to prevent chestnut from breaking into powder.

Chestnut shell method 1, first chestnut shell with a knife cut a small opening

2. Put chestnuts in boiling water, add a small amount of salt when cooking, cook until the inner shell and chestnuts gradually separated from the meat can be fished out

3. The chestnut cooked with salt will be easy to peel, because the gap between the chestnut inner shell and chestnut meat is small, so it is difficult for water molecules to enter, but the ions of salt are easy to enter, and destroy the relationship, so as to achieve the effect of chestnut shell peeling.

Food ingredients

Jinan traditional dishes, chestnuts and chicken simmer stew. The chestnut is soft, the chicken is tender and rotten, the color is red and bright, and the taste is fragrant.

Chestnuts, ordinary chestnuts.

Chicken, hen. There are 8 light hens about 12 kg, 1 light duck about 1.75 kg, chicken skeleton 2.5 kg, big ribs 2.5 kg, ground meat 2.5 kg, ham bone 250 g, water 30 kg, banana 150 g, ginger 100 g, yellow rice wine 250 G.

Food practice

1. Clean the bare hen, old duck, chicken skeleton and chicken duck rack, cut off the head and neck of the chicken and duck, then cut off the toenails of the chicken and duck claws, remove the breast and spine of the old hen, and cut the skinless row into pieces.

2. Put it into a steel pot, mix it with 4kg water, 50g green onion, 50g ginger and 100g yellow rice wine, soak it for 1 hour, and then use it. It is called "Baiqiao" in the jargon. Wash the chicken oil, put it in a small bowl, add a little onion, ginger and wine, steam the chicken oil (for other purposes).

3. Wash the ham bone and soak it in water for 1 hour before use; cut off the root of scallion, peel the ginger, wash it, pat it loose, and chop the spareribs into three sections after washing.

4. Take another steel barrel, put it on the high fire, add water (24 kg), put in chicken skeleton, chicken and duck feet, big ribs, ham bone, chicken leg, duck, etc. in turn, burn medium heat for many times to skim the foam, then turn low heat to stew for 3 hours and a half, gently remove the chicken skeleton and other raw materials with a colander, turn medium heat to skim the oil and foam. The clear soup is finished.

Food features

Fragrant and fresh, clear color. Applicable dishes: order, stir fry and soup.

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Chinese PinYin : Li Zi Ji