1. Let others chop up the black-bone chicken when you buy it back, and clean it up when you come back.
I dried the chestnuts and then shelled them.
3. Wash the pressure cooker, add the black-bone chicken and add half a pot of water.
4. Wash chestnuts and put them in the pot.
5. Slice ginger.
6. Put them into the pot together, cover the lid and boil.
7. Bring the fire to a boil, and simmer for one hour, and remove the floating foam while cooking.
8. Finally, add salt and chicken essence to taste.
Extended data:
Selection of black-bone chicken:
First, it depends on its cluster crown. The hen's cluster crown is very small, like mulberry, and the color is very dark. The rooster's crown is bigger, just like a flower, with purple and big red.
Second, look at the tassel head. There is a tuft of silk hair on the top of the chicken's head, forming a hair crown. Hens are more developed and form a white fluffy ball.
Third, look at the ears. Black-bone chicken's ears are green, like jade, with bright colors. The color will become lighter in adulthood.
Fourth, look at chicken feet. The feet of black-bone chicken are densely covered with white hair, which is more obvious on the outside.
Fifth, look at skin color. Black-bone chicken's whole skin is black.
Sixth, look at the meat color, the muscles and internal organs of black-bone chicken are black, but the chest muscles and legs are light.
Seventh, look at the bones. The bones of black-bone chickens are generally black, the periosteum is black and shiny, and the bones are black. (It is best to choose black-bone chicken with black bones and meat)