Beijing style braised chicken with chestnut(jing wei er li zi shao ji kuai )

Beijing style braised chicken with chestnut

Introduction:

"Since ancient times, the surrounding areas of Beijing have been rich in chestnut, extending from the outskirts of Beijing to Hebei, especially Huairou chestnut. Beijing people have a traditional dish called "chicken with chestnut". In the past, this dish was found in badaguli of Beijing. The raw materials were chestnut from Huairou and fatty chicken from the suburbs of Beijing. Even Cixi Buddha in the late Qing Dynasty liked it, and the imperial dining room often cooked it. You can't buy fried chicken on the market now, and there are few farmers raising it. If you want to eat it, you can only eat it by chance at home in the suburbs. The reason is that you have to raise the fried chicken. Now most of them are raising broilers in chicken farms or fences to supply the market, and the taste is far worse! Today we will make this "Beijing style chestnut roast chicken". Chicken is sold on the market with three yellow chicken, chestnut is produced from Huairou. A few days ago, I drove to Huairou with my friends and bought some chestnuts for export in other people's warehouses. Although the price is higher, it's very convenient to peel them. It's very simple to cook chicken with chestnut. As long as you master the essentials, everyone will know it. The practice is as follows; "

Production steps:

Step 1: chop the whole chicken.

Step 2: put a little oil in the pot to moisten the bottom of the pot and stir fry the chicken.

Step 3: stir fry the chicken until the oil in the pan becomes clear. Remove the chicken and set aside.

Step 4: stir fry the spring bamboo shoots with the base oil spilled from the fried chicken in the pot. When the spring bamboo shoots are stir fried to yellowish, scoop out part of the excess oil in the pot with a small spoon.

Step 5: add scallion, ginger and spices to stir fry until fragrant.

Step 6: stir fry with onion and ginger and add Shaojiu.

Step 7: add the right amount of soy sauce.

Step 8: pour in the fried chicken, stir well, and then add some boiling water.

Step 9: sprinkle a little pepper, sprinkle a little sugar and stir well.

Step 10: cover and simmer for 15 minutes.

Step 11: stew the chicken and pick out the onion, ginger and spices.

Step 12: use a little salt and monosodium glutamate to adjust the taste, put in chestnut meat, and use high fire to collect the juice.

Step 13: after the soup is collected, it can be taken out of the pot and put on the table.

Materials required:

Three yellow chickens: 550G each

Chestnut meat: 120g

Spring bamboo shoots: 80g

Scallion: 40g

Ginger: 30g

Star anise: 2 pieces

Cinnamon: 1g

Fragrant leaf: 1 piece

Shaojiu: 20g

Soy sauce: 25g

Sugar: 15g

Salt: 1g

MSG: 1g

Pepper: right amount

Cooking oil: proper amount

Water: moderate

Note: this dish features: the color is oily, red and bright, chicken and chestnut meat is soft and glutinous, with rich taste and good spring tonic. Warm tips: 1. After cleaning the chicken, the size of the pieces should be even. Don't turn the chicken pieces when they are stir fried in the pot, and turn them again after they are out of oil, so they are not easy to stick to the pot. 2. When frying chicken, the early oil will appear very turbid, but when most of the water consumption of chicken is golden, the oil will become clear, and it is the best time to stir, and then stew, so that the chicken is not fishy, but also very fragrant, this method is, the taste completely into the meat, the taste will be very fragrant. 3. It doesn't need a lot of seasonings to make this dish. Just use Shao wine, soy sauce, a little sugar, and a little spice. Salt is just an auxiliary seasoning. If it's salty enough, there's no need to put salt. The traditional dish "Beijing style chestnut roast chicken nugget" is ready for your reference!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jing Wei Er Li Zi Shao Ji Kuai