Boiled chicken with chestnut(ban li zhu ji )

Boiled chicken with chestnut

Introduction:

"Please note that sugar is the key to taste. If you want to taste more red and less spicy, you can get more sugar and less dry pepper. I use a spoonful of sugar and a handful of dry pepper."

Production steps:

Step 1: first of all, cut the chicken into pieces. The size of the pieces depends on the family's eating habits. Of course, the smaller ones will appear "more" and taste better, ha ha. Then put the chicken into a large bowl, pour cooking wine and soy sauce, marinate for about 30 minutes, this step is very important, you can marinate according to the ratio of cooking wine and soy sauce 3:1.

Step 2: heat the pot over high heat, pour in the right amount of oil (it is recommended to use the blend oil, which has no miscellaneous flavor, and can avoid the flavor conflict with other side dishes). When the oil is 8 minutes hot, sprinkle it into Qiubei dry pepper. When the dry pepper is fried crisp (don't fry Hu ah), pour in scallion, ginger, garlic, Caogou, star anise, fennel, stir fry, etc. after the fragrant feeling comes out, directly pour in the pickled pepper Chicken, here must remember, pickled chicken do not need to pour out the juice, directly pour in a bowl of it, the quality of the taste directly affects the amount of your marinade.

Step 3: stir fry the chicken. When the skin of chicken begins to roll, add sugar and stir fry for several times. After all the sugar is added into the meat, add water. The water must not pass the chicken. This is the key. Then pour in the chestnuts. Cover the pot and cook over medium heat.

Step 4: continue to cook, stir fry in the meantime. The goal is to make the meat taste better.
Stir fry the diced green pepper in the pan for about six minutes, then cover with the carrot juice.

The fifth step: finally, when the carrot is soft, the fire is collected. But don't dry it. This soup is the essence of it. Leave it to half of the chicken nugget, then pour it into some soy sauce, then stir fry it for a while.

Materials required:

Chestnut: a small bowl

Chicken: half

Scallion: right amount

Ginger: right amount

Garlic: right amount

Qiubei dry pepper: moderate

Diced carrot: right amount

Diced green pepper: right amount

Star anise: right amount

Caokuo Granule: appropriate amount

Fennel: right amount

Sugar: right amount

Note: first, I didn't put salt and monosodium glutamate in this dish at all, which was completely improved by the taste of raw soy sauce, cooking wine and chicken marinating in the early stage and chestnut in the later stage. The reason why we should pour in an appropriate amount of raw soy sauce at the end of the pot is to play the role of salt. Of course, you can adjust the amount according to your own taste. 2、 Have you noticed that in the process of adding water, the water I ask you to add must not exceed the chicken nuggets. This requirement has its own characteristics, that is, add enough water, because it also needs a process to cook chestnuts. Many of the chestnuts on the menu are cooked, and I use raw chestnuts to cook directly, so the water must be added to my requirement to cook in this way The chestnut tastes ripe and crisp. 3、 In fact, carrots and red (green) peppers are dispensable, but in line with the principle of nutrition and good-looking, I just added them. You can play your own creativity, such as putting onions, potatoes and so on. But remember not to add too much, otherwise it will cover the original taste of this dish.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Ban Li Zhu Ji