Chicken leg with chestnuts(li zi ji tui )

Chicken leg with chestnuts

Introduction:

Production steps:

Step 1: peel, wash and cut the chestnuts in half. If it's a small one, don't cut it. It depends on your preference. As for the skincare tips, in the following tips will say.

Step 2: heat oil in wok, add onion, ginger, garlic, star anise, Chinese prickly ash and red pepper, stir fry chicken leg, add soy sauce and continue to stir fry. PS: you can also marinate chicken legs with cooking wine and soy sauce in advance.

Step 3: add rock sugar, stir fry for a while, add boiling water. Drumsticks are not very hard to cook, so the amount of water added can not be less than drumsticks.

Step 4: bring to a boil over high heat, turn to medium low heat and simmer until the chicken legs are almost ripe. Add the chestnuts and simmer.

Step 5: chestnut taste, cooked, add seasoning, fire juice.

Materials required:

Chicken leg: 10

Chestnut: 400g

Sesame oil: appropriate amount

Star anise: right amount

Salt: right amount

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Rock sugar: right amount

Soy sauce: right amount

Note: 1. Chestnut peeling tips: the chestnut will be bought in a cool, ventilated, dry place open air for a few days, this is conducive to preservation, but also conducive to peeling. When using, take some chestnuts and wash them. Use a knife to cut a small mouth on each chestnut. Take a small soup pot, add some water and bring to a boil. Add a little salt. Then pour in chestnuts, cover the pot and simmer for more than 5 minutes (when simmering, the fire is off). Then you can peel them. Take them from the soup pot one by one. Don't take them all out or wait until the water is cold before peeling them. That will make them easier It's not easy to peel. Find the small opening we just cut with a knife. It's very easy to peel. The complete chestnut meat can be easily taken out. The peeled chestnut meat should be put in clean water for standby. 2. If the chicken legs or chicken pieces are chopped, the chestnut can be stir fried with the chicken. I use the whole leg. In order to taste better, I cook the chicken legs in advance, and then add the chestnut to stew together. If you add it too early, the chestnut is too rotten. I don't like the taste. 3. You can also marinate chicken with cooking wine and soy sauce in advance, which is also convenient to taste. I don't pickle here. I just stir fry. I prefer this, so I'll see my own habits and preferences here.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Li Zi Ji Tui