Braised chicken with chestnuts(huang men li zi ji )

Braised chicken with chestnuts

Introduction:

"This year, there are a lot of chestnut and oil chestnut in the north, with many varieties and low prices. The fresh chestnuts are produced in Huairou in Beijing, and the quality is the best. Unfortunately, the market can't buy fresh chestnuts. It takes more than an hour to drive to Huairou. Today, I bought some big fresh chestnuts in the supermarket. Although the taste of chestnuts is not as good as that of oil chestnuts, they are big and taste good. The disadvantage is that they are not easy to peel! After I bought it, I cooked it and peeled it for half an hour. First, I used my fingers to pick my nails. Then I used a knife to peel and scrape them. Finally, I finished. Who has a quick way to peel chestnuts? You may as well give me some guidance. Thank you! The color of cooked chestnuts is not good-looking. It seems that some of the chestnuts are black, but it does not affect the taste and taste. The color of fried or peeled chestnuts is golden and beautiful, but raw chestnuts are not easy to peel! Today, we make a dish with chestnuts, which is called "stewed chicken with chestnuts". This dish belongs to the traditional Beijing cuisine. In the past, only sugar color and soy sauce were used to make this dish. Today, I don't use sugar color. Some oyster sauce in it tastes more delicious. The practice is as follows; "

Production steps:

Step 1: first wash and chop the whole chicken, then marinate it. Put yellow rice wine, salt, pepper, scallion, ginger slices, fragrant leaves and star anise in it. Stir well.

Step 2: add proper amount of dry corn starch and marinate for half an hour.

Step 3: marinate the chicken for half an hour and fry with proper amount of oil.

Step 4: don't move the chicken after it is put into the pot, wait for one side of the chicken to fry yellow, then turn it over, so that the chicken will come out of oil after the bottom is fried to yellow, and it's not easy to stick to the pot when turning it over.

Step 5: fry the chicken until golden yellow, add the onion, ginger, spices and stir fry evenly.

Step 6: stir fry the chicken and add yellow rice wine, then add soy sauce, finally add oyster sauce and stir well.

Step 7: stir well, pour in the ingredients, mushrooms and bamboo shoots, stir well again.

Step 8: then add the chestnut meat and add boiling water.

Step 9: cover the pot and simmer for 10-12 minutes.

Step 10: add a little sugar and stir fry until fresh, then sprinkle a little salt and stir well.

The eleventh step: sprinkle a little pepper and MSG during the final seasoning.

Step 12: put the condiments in place and collect the juice over high heat.

Step 13: after the soup is collected, it can be taken out of the pot and served with lettuce.

Materials required:

Three yellow chickens: 650g each

Chestnut meat: 200g

Mushroom: 60g

Winter bamboo shoots: 60g

Cooking oil: proper amount

Scallion: 30g

Ginger slices: 10g

Star anise: 2G

Fragrant leaf: 1 piece

Yellow rice wine: 25g

Soy sauce: 15g

Oyster sauce: 25g

Salt: 1g

Sugar: 10g

MSG: 2G

Pepper: right amount

Corn starch: right amount

Note: this dish features: the color is oily, the aroma is pungent, the chicken is fragrant, the chestnut is soft, and then with mushrooms and winter bamboo shoots, the taste is very delicious. Warm tips: 1, chestnut or oil chestnut can be raw and cooked when buying, fried oil chestnut will be better skinned, and cooked chestnut is best put after chicken stew, so it is not fragile. 2. You can use chicken legs, which will be more convenient. 3. When making "stewed chestnut chicken", we must fry it to a scorched yellow and then start to stew it. That way, it will taste delicious. When frying, wrap some dry starch to prevent oil explosion and not easy to hurt people. The oil should be put properly and not too much. After frying, it can be stewed directly without decanting oil, which is more convenient. It's OK not to wrap starch, but it's better to dry the water with kitchen paper, especially for girls who are afraid of scalding. The traditional home dish "stewed chicken with chestnuts" is ready. The stewed chicken made in this way is very fragrant, for your reference!

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Huang Men Li Zi Ji