Braised chicken leg with chestnuts(li zi shao ji tui )

Braised chicken leg with chestnuts

Introduction:

"Autumn is coming, it's time to supplement again! Chicken is mild, warm and sweet in nature. It enters the spleen and stomach meridians. It has the functions of warming, supplementing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. Chestnut also has the effect of nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation and hemostasis. Chestnut because raw food is difficult to digest, cooked food is easy to stagnate gas, so one time should not eat too much

Production steps:

Step 1: all materials are ready

Step 2: chop the chicken leg into small pieces

Step 3: put a small amount of oil in the frying pan. When it is 50% hot, add chicken and stir fry

Step 4: when part of the oil in the chicken skin is separated out, put in spices, stir fry evenly, and give the aroma

Step 5: pour in boiling water, cover the chicken and simmer for 10 minutes

Step 6: pour in chestnuts, stir well, cover and simmer for about 15 minutes

Step 7: pour in soy sauce, salt, stir well, cover and simmer for 10 minutes

Step 8: close the soup slightly, turn off the heat, take out the pot and put it on the plate.

Materials required:

Chicken thigh: one (with back)

Peeled chestnuts: 300g

Raw soy sauce: a spoonful

Soy sauce: right amount

Salt: right amount

Star anise: two

Onion: a paragraph

Jiang: one piece

Garlic: several pieces

Chinese prickly ash: a handful

Note: 1. Chicken does not need to be blanched to remove the subcutaneous fat, which makes it more fragrant; 2. Chestnut peeling is difficult, so you can scald it with boiling water first, then pour out the boiling water, and then rinse it with cold water under the faucet, so that the chestnut skin can be peeled easily; 3. Boiled meat and chestnut in white water first, which makes it easier to mature, delicious, dry and firewood free; 4. The soup does not need to be all boiled Dry, leave some pickled rice, the taste is extremely delicious; 5. Soy sauce is for color, not more, soy sauce for seasoning, appropriate use.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Li Zi Shao Ji Tui