Chestnut chicken with mushroom without oil(wu you xiang gu li zi ji )

Chestnut chicken with mushroom without oil

Introduction:

"Stewed chicken with mushrooms, stewed chicken with chestnuts have been done, if the chestnuts, chicken and mushrooms are cooked together, it must taste good. However, if you use the traditional cooking method to make a simple chicken with mushrooms and chestnuts, you will feel no freshness and no interest in cooking. In fact, cooking sometimes need mood, need the impulse of the heart, no interest to make dishes is insipid. Perhaps the most annoying part of cooking chicken is chicken skin, which is not very pleasant. If it's roasted chicken, it's acceptable, because the skin of roasted chicken is crisp, tough and fragrant when you eat it in your mouth. But if it is stewed chicken skin, it tastes tasteless and oily. Today, I'm going to make an oil-free chicken with mushrooms and chestnuts. It's not my affectation, it's not my gimmick, it's mainly because I hate greasy chicken skin. The method is very simple, that is to marinate the chicken, dry fry the chicken in a hot pot, and fry the skin of the chicken without oil and golden. Then according to the usual stew chestnut chicken process step by step operation down

Production steps:

Step 1: wash the chicken wings (or the whole chicken) and chop them into small pieces.

Step 2: Sprinkle with refined salt, ginger slices, pour in cooking wine and marinate for 30 minutes.

Step 3: pour water into the pot, add chestnuts and bring to a boil.

Step 4: soak for 20 minutes and peel.

Step 5: don't stick to the pot, heat up and pour in the marinated chicken.

Step 6: don't add oil, fry in low heat.

Step 7: fried chicken surface golden, oil can be.

Step 8: add ginger slices and stir until fragrant.

Step 9: pour in the pickled mushrooms and stir fry a little.

Step 10: pour in a spoonful of soy sauce, stir fry and color the chicken slightly.

Step 11: pour in enough water, bring to a boil over high heat and simmer over low heat for 20 minutes.

Step 12: pour in the peeled chestnuts and simmer for 20 minutes.

Step 13: Sprinkle appropriate amount of refined salt, mix well, collect juice, and then out of the pot.

Materials required:

Chicken: right amount

Chestnut: moderate

Lentinus edodes: right amount

Refined salt: right amount

Old style: moderate

Ginger: right amount

Cooking wine: moderate

Precautions: 1. Fried chicken skin is oil-free and golden in color. 2. After cleaning the raw chestnuts, cut a cross at the top of the chestnuts and cook for 5 minutes (the boiled chestnuts should be kept in the water all the time) so that the inner skin of the chestnuts can be peeled easily.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Wu You Xiang Gu Li Zi Ji