Simmer Chestnut Chicken (hong shao li zi ji )

Simmer Chestnut Chicken

Introduction:

"There are many ways to eat stewed chicken chestnuts. They can be eaten fresh, boiled, fried with sugar and used as vegetables. The main functions of chestnuts are nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation and hemostasis. The combination of chestnuts and chicken is a perfect classic. Chestnuts are soft and glutinous, and chicken is delicious!"

Production steps:

Step 1: buy less chestnuts, add some carrots, the taste is good; wash the chicken leg and cut it in half, cut carrot into thick pieces, slice ginger, chop onion and garlic, peel chestnuts and set aside

Step 2: set the pot on fire and pour in the right amount of oil

Step 3: saute ginger and garlic until fragrant

Step 4: pour chicken into stir fry, pour cooking wine, add a little salt and stir fry

Step 5: after turning the color of the chicken, pour the chestnuts and stir fry for about 2 minutes

Step 6: pour in carrots, add soy sauce, sugar, stir fry for a while, color the chicken leg (missed one)

Step 7: stir well, pour in some hot water, without chicken, bring to a boil over high heat, simmer over medium or low heat until the soup is thick, then turn off the heat

Step 8: the delicious braised chestnut chicken is ready

Step 9: plate and sprinkle with scallion

Step 10: the delicious braised chestnut chicken is ready

Materials required:

Chicken leg: 8

Chestnut: moderate

Carrot: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Oil: right amount

Salt: a little

Cooking wine: a little

Sugar: 1 teaspoon

Soy sauce: moderate

Old style: moderate

Note: chestnut peeling tips: wash the chestnuts after buying them, draw a cross knife on the surface, and then add hot water to boil for about 5 minutes, turn off the heat, so that the chestnut shell will burst open, which is conducive to peeling off

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Hong Shao Li Zi Ji