1. Cut the chicken from the back, take out the intestines, wash and drain; After the chestnuts are cooked, peel off the shells and underwear; Punch a few holes in the chicken ribs with a knife and draw along the chicken-shaped knife on the inner thigh of the chicken.

2. Blanch the chicken in eight minutes of boiling water until the chicken skin is tight and the floating foam floats. Remove and drain, apply a layer of soy sauce, fry in oil pan until the chicken skin is golden yellow, and take out the oil filter.

3. Put the chicken breast down in a bowl, put the chestnut meat on it, add salt, crystal sugar, cooking wine, soup, onion and ginger, put it in a pot and steam it with high fire until the chicken is cooked, take it out, pick out the onion and ginger and buckle it in the plate.

Efficacy and function of steamed chicken with chestnut

Soy sauce contains sugar, aromatic ester, salt and several amino acids, which has a certain nutritional function.