Roast chicken with chestnut
Introduction:
"One day when I went to the vegetable market, I saw some chestnuts for sale. They looked very fresh and big, so I bought some. See everybody paste autumn fat, I also come to join in a lively, come to a chestnut roast chicken, ha ha. "
Production steps:
Step 1: wash chestnut
Step 2: cut green pepper
Step 3: cut ginger, garlic and scallion
Step 4: shell the chestnut
Step 5: boil hot water
Step 6: put the peeled chestnut into water and cook for five minutes
Step 7: then peel the thin skin of the chestnut while it's hot
Step 8: clean the chicken and chop it into pieces
Step 9: heat the oil in a pan and stir fry the chicken
Step 10: add cooking wine
Step 11: add white vinegar
Step 12: add some salt
Step 13: add Chinese prickly ash
Step 14: add ginger and garlic
Step 15: stir well
Step 16: add the bean paste
Step 17: continue to stir fry until there is no water in the chicken
Step 18: then add green pepper and red pepper
Step 19: add water to the chicken
Step 20: put in the chestnuts
Step 21: stew until chicken and chestnut are cooked and rotten, then add five spice powder
Step 22: add chicken essence
Step 23: Sprinkle with scallions
Step 24: take out the pot and put it on the plate
Materials required:
Chicken: 500g
Chestnut: 500g
Green pepper: 50g
Red pepper: 50g
Oil: right amount
Salt: right amount
Chicken essence: appropriate amount
Cooking wine: moderate
White vinegar: right amount
Ginger: moderate
Garlic: right amount
Zanthoxylum bungeanum: right amount
Star anise: right amount
Bean paste: right amount
Five spice powder: appropriate amount
Scallion: right amount
Note: chestnuts should be boiled before the skin is peeled off
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: slightly spicy
Chinese PinYin : Ban Li Shao Ji Kuai
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