braised chicken with chestnuts(ban li shao ji )

braised chicken with chestnuts

Introduction:

"Chicken meat is tender and delicious. It can be used in various dishes because of its light taste. The protein content of chicken is quite large, in the meat, it can be said that it is one of the highest protein meat, which belongs to high protein and low fat food. The content of potassium sulfate amino acid is also very rich, so it can make up for the shortage of cattle and pork. At the same time, the content of vitamin A in chicken is higher than that in other meats, and the content of vitamin A in chicken is much higher than that in beef and pork, although it is worse than that in vegetables or liver. Chestnut not only contains a lot of starch, but also contains protein, vitamins and other nutrients, known as the "king of dried fruit". Chestnut, together with date and persimmon, is called "iron crop" and "woody grain". It is a kind of cheap and nutritious tonic and nourishing dish. (excerpt from the Internet)

Production steps:

Step 1: 1. Prepare the ingredients, peel the chestnut, chop the chicken and wash it. The chestnut vendor will peel the chicken off the shelf and let me buy it

Step 2: 2. Wash ginger and slice, slice garlic, wash red pepper and cut into rings, wash chives and tie them into knots.

Third step: 3, chicken with soy sauce and Baijiu pickled for a while.

Step 4: 4. Add vegetable oil in the pot, heat the oil to 80% and add ginger slices. Stir the garlic slices until fragrant.

Step 5: 5. Add the chicken and stir fry until the oil returns.

Step 6: 6. Add two spoonfuls of brine. If there is no brine, you need to add star anise, cinnamon, pepper and other spices

Step 7: 7. Add the chestnut and stir fry.

Step 8: 8, add water without ingredients, at the same time into the shallot knot.

Step 9: 9. Bring to a boil over high heat and simmer over low heat until the juice is collected quickly. Take out the chives and do not knot.

Step 10: 10, add red pepper, stir fry a few times, cut raw, plate.

Step 11: Loading

Step 12: eat in a small bowl

Materials required:

Chestnut: 300g

Chicken: half

Ginger: 1 small piece

Garlic: 5

Red pepper: 1

Chives: how many

Soy sauce: moderate

Baijiu: moderate amount

Old brine: proper amount

Vegetable oil: right amount

Precautions: 1. Chicken is originally a little light, so do not use water for a short time. After the marinated soy Baijiu is pickled, the chicken can be removed and the flavor and nutrition of the chicken can be maintained. 2. The old brine is so easy to use. I suggest that you don't pour out the brine after the stewed vegetables at ordinary times, and put it in the refrigerator for freezing. If you need to put some more brine or meat dishes, it's called a fragrance. If there is no bittern, it is necessary to add star anise, cinnamon, pepper and other spices in the process of stewing. 3. There is no need to put salt in this dish. All the flavors have been included in the bittern. It's really simple and convenient.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: spiced

Chinese PinYin : Ban Li Shao Ji