Roast chicken with cheese and chestnut(nai lao ban li kao ji rou )

Roast chicken with cheese and chestnut

Introduction:

"This roast chicken is also a whim. I think I like to eat chestnut and chicken. The stewed chicken with chestnut is very delicious in Chinese food. Will it be delicious when roasted? The sandwich is made of chestnut mud and cheese. The smooth chicken leg is fragrant with green pepper and chopped onion. It's western style, but it's very suitable for Chinese stomach. The colors are pretty good, too. "

Production steps:

Step 1: raw materials.

Step 2: remove the bone of the chicken leg and beat the flat piece with the back of the knife. Marinate with salt, pepper, olive oil, oyster sauce and soy sauce for 10 minutes.

Step 3: Boil the chestnuts and break them into a paste. Add eggs, milk, salt and cheese. Stir well.

Step 4: cut green pepper into rings.

Step 5: rub the butter on the baking pan and spread the first chicken leg, with the skinned side underneath.

Step 6: spread a little cheese, put chestnut Rong.

Step 7: put another piece of chicken, skin side up, press with hand to make two pieces of chicken and chestnut fit, put shredded cheese, a layer of chestnut paste, and then put a layer of shredded cheese, miscellaneous vegetables, chopped onion, green pepper. I kneaded the rest of the chestnut into balls and baked them together. It's crisp on the outside and soft and glutinous on the inside.

Step 8: 200 degrees, 20 minutes in the middle. Take it out and sprinkle the rest of the cheese. Keep baking for 10 minutes.

Step 9: after baking, cut into pieces and put on a plate.

Materials required:

Chicken leg: two

Chestnut: 100g

Cheese: 150g

Green pepper and red pepper: one for each

Onion: half

Miscellaneous vegetables: 1 tablespoon

Salt: two teaspoons

Black pepper: one teaspoon

Oyster sauce: half tbsp

Soy sauce: half a teaspoon

Olive oil: 1 tbsp

Butter: 10g

Milk: one teaspoon

Egg liquid: half tbsp

Note: spread a layer of food like a pizza and sprinkle some cheese, which will stick the ingredients together. A good way to remove chestnut skin: put a spoonful of salt in boiling water. Chestnuts are cut with a knife. Turn off the heat and throw it into the pot. After three to five minutes, peel one from the other. It's good. The edge of the knife must be deeper, at least through the second layer of chestnut skin, which can be used to make Rong or mud.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Nai Lao Ban Li Kao Ji Rou