braised chicken with chestnuts(ban li shao ji )

braised chicken with chestnuts

Introduction:

"Chestnut is a kind of health care product for nourishing and curing diseases. According to traditional Chinese medicine, chestnuts are sweet and warm in nature, with the functions of nourishing stomach and spleen, tonifying kidney and waist, strengthening tendons and activating blood circulation, hemostasis and detumescence. There is no need to say more about the nutrition of chicken. Autumn is a season of nourishing and health preservation. Making the original chestnut roast chicken not only satisfies the appetite, but also provides multiple nutrients for the body. "

Production steps:

Step 1: prepare all the ingredients

Step 2: blanch chicken, shell chestnut, slice pepper.

Step 3: hot pot cold oil, first add ginger stir out the flavor, and then the chicken into the pot stir fry.

Step 4: add enough water. I add 3 cups at a time. The water completely drowns the chicken. Drop 2 drops of vinegar, cover the pan, bring to a boil over high heat, then simmer over low heat.

Step 5: open the cover and stir fry in the middle to make it heated evenly. When the water is half burned, pour in the chestnut, add the soy sauce, salt and dried pepper, stir fry evenly, continue to cover and simmer.

Step 6: when the water is about to dry, pour in the green and red pepper slices, collect the juice over high heat, turn off the heat, add the lid and continue to simmer for three minutes. (the fragrance of green and red peppers will not volatilize. They will all stay in the chicken. Ha ha, it's delicious!)

Step 7: load the plate!

Materials required:

Chicken: half

Green pepper: 1

Ginger slices: 8 slices

Raw soy sauce: 1 teaspoon

Salt: right amount

Chestnut: 300g

Red pepper: 2

Vinegar: 2 drops

Water: 3 cups

Dry pepper: a little

Note: 1, chicken is fresh and sweet, so try to put less seasoning, one-time add enough water, the eggs are more tender and smooth, protein will not harden. 2. Vinegar is not used for seasoning, but for deodorizing and releasing nutrition in chicken bone, making chicken soft and rotten. This dish is valued in its original flavor. Don't let the sour, sweet and salty taste take over the main flavor.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ban Li Shao Ji