Braised chicken leg with chestnut in autumn and winter
Introduction:
"My colleagues went to the northeast to travel, went up the mountain to pick some chestnuts, and gave some fresh ones when they came back. When I took it home, I began to think about eating it by roasting. It was easier to eat it by roasting. I didn't have to spend time trying to remove the shell. Unfortunately, I was busy in those days. I was delayed every day when I got home from work. After about a week, I found that eating it by roasting might affect the taste. It was better to drink it by stewing. It turned out that my mother used chestnut to stew chicken soup every year before and after the Mid Autumn Festival, The most delicious, then go to buy a chicken to come back, unfortunately, go to the supermarket only frozen whole chicken to sell, not look very fresh kind, can only change the way, with a few chicken legs home braised to eat
Production steps:
Materials required:
Chicken leg: 4
Chestnut: 500g
Soy sauce: 2 teaspoons
Salt: 3G
Oil: a little
Water: moderate
Ginger: how many
matters needing attention:
Production difficulty: ordinary
Process: boiling
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Qiu Dong Ji Jie Zi Bu De Ban Li Shao Ji Tui
Braised chicken leg with chestnut in autumn and winter
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