Braised chicken leg with chestnuts(li zi shao ji tui )

Braised chicken leg with chestnuts

Introduction:

"Chestnuts are my favorite food, sweet and powdery. Especially when you go out in winter, you always buy a bag of hot fried chestnuts with sugar. In addition to stir frying with sugar, chestnuts can also be delicious with meat. It's a classic match to cook with chicken legs this time. Chestnut is soft and waxy in the mouth, with the smell of chicken leg. Chicken leg is also stained with chestnut sweet, full of a bowl, too happy. Autumn and winter are the season for chestnuts to go on the market. Traditional Chinese medicine believes that chestnut can tonify spleen and stomach, tonify kidney and tendons, activate blood circulation and stop bleeding. It has good curative effect on kidney deficiency, so it is also called "kidney fruit". However, raw chestnuts are difficult to digest, and cooked food is easy to stagnate. Eating too much at one time will hurt the spleen and stomach. You can eat up to 10 chestnuts a day. "

Production steps:

Step 1: prepare materials.

Step 2: chop the chicken, onion and ginger.

Step 3: heat the pan, do not add oil, fry the skin of the chicken leg.

Step 4: add oil in a hot pot, add onion and ginger, and make it fragrant.

Step 5: stir fry the chicken leg.

Step 6: add a bottle of cooking wine, stir fry the flavor.

Step 7: add 2 teaspoons of soy sauce, 1 teaspoon of soy sauce, fry and color.

Step 8: move to a voltage cooker, add half a bowl of soup and cook for 15 minutes.

Step 9: peel the chestnuts and soak them in cold water.

Step 10: after the chicken is cooked, pour in the chestnuts, cover the chicken and cook over high heat until the juice is collected.

Step 11: add a little salt to taste.

Materials required:

Chicken leg: 1.5

Chestnut: 300g

Scallion: 1

Ginger slices: 3

Soup: half a bowl

Oil: right amount

Salt: right amount

Cooking wine: 1 bottle cap

Soy sauce: 2 teaspoons

Old style: 1 spoonful

Note: 1. No soup can be replaced by water. 2. Chestnuts and chicken can not be put into the electric pressure cooker at the same time, otherwise it is easy to boil. 3. Cut a hole in the shell of chestnut, boil it in water, and peel it while it is hot. 4. Soaking chestnut in cold water after peeling can prevent chestnut from blackening. 5. There is salt in the soup. Pay attention when adding salt. Don't add too much.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Li Zi Shao Ji Tui