Braised chicken with chestnut(ban li men ji rou )

Braised chicken with chestnut

Introduction:

"40% of the carbohydrates in chestnut are composed of starch. In fact, the starch content of chestnut is twice that of potato. Fresh chestnut is rich in vitamin C and potassium, but also contains folic acid, copper, vitamin B6, magnesium and vitamin B1; in 100 grams of fresh chestnut, water accounts for 52%, and contains 3 grams of protein and 44.2 grams of carbohydrate. Cooked chestnut is rich in potassium, but also contains vitamin C, copper, magnesium, folic acid, vitamin B6, vitamin B1, iron and phosphorus; in every 100 grams of cooked chestnut, water accounts for 68.2%, and contains 2 grams of protein and 28 grams of carbohydrate. "

Production steps:

Step 1: kill the chicken! wash sth. clean! Cut the chicken into pieces and set aside!

Step 2: peel off the chestnut and wash it!

Step 3: stir fry ginger slices in hot oil pan, then add chicken, stir fry for a while, add wine and salt, and continue to stir fry!

Step 4: add some soy sauce and continue to stir fry for a while!

Step 5: stir fry the chicken until it is short. Pour the chestnuts into the frying pan and stir fry with the chicken!

Step 6: add boiling water to start stewing chicken with chestnuts!

Step 7: at last, there is almost no water. Remember to collect the juice from the fire!

Step 8: loading!

Materials required:

Chestnut: 200g

Chicken: 500g

Ginger: right amount

Olive oil: right amount

Salt: right amount

Haitian soy sauce: moderate

Cooking wine: moderate

Note: chestnut must be stewed with chicken, otherwise it will not be cooked!

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Ban Li Men Ji Rou