How to make golden chestnut chicken delicious? This "golden chestnut chicken", in which "golden" refers to "curry", the curry tastes spicy and strong, while chestnuts have high starch content and sweet taste, and the glutinous taste of powder is combined with the fresh flavor of chicken, making this dish more delicious and looks very appetizing. Pay attention to two points when cooking this dish:
● Choice of Chicken: This dish is very important for the choice of chicken, because the higher the umami content of good chicken, the more delicious the dish, and the chicken should not be too old or too tender. Chickens of middle age 180 days are the most tender, smooth and delicious.
● Chicken should be savory: Chicken is stewed with various ingredients, and all the ingredients in the pot exude a strong fragrance. After stewing, the chicken absorbs the flavors of curry and chestnut, and the compound flavor of chicken is more intense. The chicken made in this way is delicious and has the sweetness of chestnuts and curry, so chestnut chicken is the most delicious. Details are shared as follows.
The practice of golden chestnut chicken ● Ingredients: half hen, chestnut
● Ingredients: ginger, leek, garlic and green pepper.
● Seasoning: salt, sugar, cooking oil, starch, curry blocks, cooking wine and soy sauce.
~ production steps ~
●? Step 1: Treat chicken.
Slaughter fresh hens, gut them, cut them into even pieces, then soak them in clear water for 20 minutes to remove blood.
● Step ② Cutting and equipping materials.
Clean chestnuts, then draw a cross on chestnuts with a knife, then cook chestnuts in water, pour them out after boiling, and then shell chestnuts for later use; Green and red peppers are cut into pieces; Chop ginger and garlic; Cut the onion into sections for later use.
● Step 3: Marinate the chicken.
Remove the blood from the chicken, drain and prepare for pickling. Add a little salt, soy sauce, cooking wine, a little sugar and a little starch to the chicken, stir well and marinate for 20 minutes.
● Step 4 Stir-fry the chicken.
After the chicken is salted, it will drain the excess water. Drain before frying, then cool the pan for the last time and leave a little base oil in the pan. Then fry the chicken in a pot, control the heat over medium heat and slowly fry the chicken until the excess oil is released. Then add ginger and garlic and stir-fry until fragrant, and then pour cooking wine from the side of the pot to remove the fishy smell and enhance the fragrance.
Step 5 stew chicken.
Stir-fry the chicken until fragrant, add chestnuts, curry blocks, a little salt and sugar, stir fry, then soak in water until it is flush with the chicken, boil over high fire and simmer for 20 minutes.
Step ⑥ Production is completed.
Stew the chicken for 20 minutes, then collect the juice on the fire, then add the green pepper and shallots, add a little water starch to thicken it, add a little tail oil to enhance the luster, stir-fry it for a few times, and then immediately take it out of the pot and put it on the plate, so that you can make delicious golden chestnut chicken.
The answer to the question summarized in the content ① Why should chicken be preserved?
A: The purpose of curing chicken in advance is to make the chicken taste better, make the dishes taste better, stew the flavor of the ingredients added in the subsequent stew, and make the chicken taste more layered. Secondly, add soy sauce when marinating chicken, but don't add soy sauce when stewing, because soy sauce will dilute the rich aroma of curry. Chicken marinated with soy sauce in advance will not affect the taste of curry, but will make this dish taste better and more layered.
Isn't it better to make this dish and blanch the chicken to remove the fishy smell?
Answer: To make this dish, the chicken should be marinated in advance. If the chicken is blanched, the sauce flavor in the braised chicken will be discharged when blanched, so the chicken has no taste. Therefore, you can't blanch the chicken to remove the fishy smell. Just soak the chicken in clear water and remove the blood.
Why is my fried chicken not fragrant enough?
Answer: The purpose of frying chicken is to make the chicken taste more fragrant and remove excess fat from the chicken. After frying, the chicken will turn brown and have a strong flavor. If the fried chicken is not fragrant enough, it is mainly because the excess water is not drained before the chicken is fried, so that after the chicken is heated in the pot, the water will be drained, and the chicken with more water will form a boiled state, so it will not be fragrant at all, nor will it explode oil, so the fragrance is definitely not rich enough.
Tips for making ① Choose a chicken of the same size to make this dish, not an old chicken. The old hen's meat is tough and hard to bite, which affects the taste.
(2) When seasoning, adding a little sugar can play a refreshing role. Secondly, curry is a little bitter, and white sugar can neutralize the taste and make curry more fragrant.
③ Don't add too much water or too little water when stewing chicken. Too much juice will affect the juice concentration of this dish. Add water to consider the stewing time of this dish, and at the same time, consider whether the added water can cook chestnuts thoroughly, so that the juice will be more intense.
This dish will taste a little spicy. If you like to eat heavy and spicy food, you can add millet and spicy to stew together.
⑤ This dish must be simmered slowly, so that it will taste better, and in the end, the juice must be collected until it is thick, so that the juice will taste stronger, and this dish wrapped in chicken pieces and chestnuts will taste better.
Conclusion Golden chestnut chicken is a simple and homely dish. Chestnut is sweet and soft, and chicken is delicious. When cooking chicken, you must first remove the blood and smell, then marinate and fry the chicken, and then add curry and seasoning to stew it, so that the fragrance of the ingredients can better blend with the chicken and the taste is more intense.