Simmer Chestnut Chicken (hong shao li zi ji )

Simmer Chestnut Chicken

Introduction:

"Have you ever eaten braised chestnut chicken? The chestnuts are sweet, the chicken is soft and rotten, and the taste is delicious. I think it's very delicious. Here's how to make braised chestnuts chicken

Production steps:

Step 1: put the pipa leg into the pot in cold water, fire the water, skim the foam, take out the warm water and clean it.

Step 2: cut the leg of Pipa into two or three pieces with a knife, cut the scallion into sections, slice the ginger, and prepare an octagon.

Step 3: peel the chestnuts and clean them.

Step 4: heat the oil to 50% heat, add star anise and stir fry the chicken until the skin is a little brown.

Step 5: put yellow rice wine, soy sauce, stir fry until chicken color.

Step 6: add onion and ginger to stir fry.

Step 7: pour in the raw chestnuts.

Step 8: add hot water to the chicken nuggets, sugar and salt to make the color lighter. Add soy sauce, cover and simmer until the soup is thick.

Step 9: the delicious stewed chestnut chicken is ready and served as a dish.

Materials required:

Pipa leg: 800g

Chestnut: 200g

Scallion: right amount

Ginger slices: right amount

Star anise: 1

Soy sauce: moderate

Old style: moderate

Yellow rice wine: right amount

Sugar: right amount

Salt: right amount

MSG: right amount

Notes: 1. Chestnuts are easy to be cooked and rotten. Give enough hot water at one time to make chicken and chestnuts soak in the soup. In this way, you don't have to stir fry in the middle. 2. The cooking time can be adjusted according to the fire size

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Li Zi Ji