3 pipa legs, chestnuts, onions, ginger, carved wine, rock sugar, oyster sauce, soy sauce, salt, chicken essence and sugar.

Production steps:

Step 1: Shelling raw chestnuts for later use; Cut the legs of the pipa into large pieces with a knife, and then clean the chopped chicken in clean water; Stir-fry some sugar with rock sugar.

Step 2: Add clear water to the pot, blanch the chicken in cold water, then add ginger slices, onion slices and carved wine to remove the fishy smell. After the fire boils, remove the floating foam, then remove the chicken with a colander, and control the water to dry for use.

Step 3: fully heat the pot, add proper amount of cooking oil, stir-fry ginger slices and shallots until fragrant, then add blanched chicken, add half a spoonful of sugar, and stir-fry until the chicken is colored.

Step 4: Add a proper amount of water to the pot, add peeled chestnuts, add a little oyster sauce, soy sauce, salt, chicken essence and white sugar to taste and color, stir well with a spoon and bring to a boil.

Step 5: After the fire boils, cover the pot and simmer for 20 minutes on low heat until the chicken is soft and rotten. Then boil the soup over a big fire, then pick out the onion and ginger slices from the pot, and finally put them on a plate, and then sprinkle a little chopped green onion to eat.

Put forward the key points:

If you buy frozen chicken, you'd better blanch it in water to remove the fishy smell. If you buy live chicken, you can fry it directly after cleaning, without blanching, so that the chicken is fresher.

Chestnuts and chicken are also considered as golden partners. Take advantage of the season when chestnuts are on the market, try it quickly! The chicken is juicy and tender, and the chestnuts fully absorb the soup, which is soft and delicious. This dish is not to be missed in autumn!

Autumn is the season when chestnuts are on the market in large quantities. At this time, chestnuts are tender, sweet, soft and waxy, which is especially delicious. Whether it's raw or fried, or even stewed soup, it's quite good. Not bad. In fact, in addition to the above eating methods, chestnuts have another way of eating, which is stewed with chicken.

In fact, chestnuts and chicken stew together are a natural couple. It's perfect to make such a tonic in autumn! Today, I made chestnut black-bone chicken. In terms of nutritional value, black-bone chicken is much more nutritious than ordinary chicken. It has the functions of nourishing yin, clearing away heat, tonifying liver and kidney, strengthening spleen and stopping diarrhea, and its meat quality is more tender than that of ordinary chicken. Chestnut is also rich in nutrition, which can strengthen the spleen and stomach and replenish qi and blood, so it is perfect to cook together. Try it if you like! Here's how to make it.

-Roasted chicken with chestnuts-

Ingredients: half a silky fowl and half a catty of chestnut.

Seasoning: 1 ginger, half garlic, 1 green onion, 1 tablespoon soy sauce, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 tablespoon salt, 1 tablespoon cooking wine, 2 dried peppers and half a handful of pepper.

-Manufacturing methods and steps-

Step 1: First, handle the chestnuts. Draw a cross knife on one side of fresh chestnuts and add water to the pot to boil. Pour chestnuts into the pot and cook for three minutes. When it's time to turn off the fire, take out the chestnuts while they are hot and put them on a plate for later use.

Step 2: Wash the black-bone chicken simply, then cut it into pieces of moderate size and put it on a plate for later use.

Step 3: Slice ginger, onion and garlic, then put them on a plate, and then add 2 dried peppers, half a handful of pepper, 1 aniseed, a few fragrant leaves and 1 cinnamon for later use.

Step 4: add water to the pot, put the chicken into the pot with cold water, add a few slices of ginger, onion and 1 tablespoon cooking wine in turn, and cook for 3 minutes on high fire to fry chicken blood.

Step 5: take out the chicken after blanching, rinse it with clear water for several times, clean the blood and floating foam of the chicken, take it out and drain it for later use.

Step 6: Heat the wok a little more oil, put the chestnuts in the wok, fry the chestnuts until the surface is golden, remove and control the oil to dry.

Step 7: Leave the bottom oil in the pot, pour the chicken into the pot, stir-fry over high fire, stir-fry the water vapor of the chicken, and then stir-fry the oil for later use.

Step 8: For the sake of the oil in the pot, pour all the spices into the pot and stir-fry it with a small fire.

Step 9: Stir-fry the seasoning, pour in the chicken and add the chestnut at the same time. After very uniform, add 1 tablespoon soy sauce, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 tablespoon salt, 1 tablespoon cooking wine, and continue to be very uniform.

Step 10: Stir all the seasonings evenly, pour boiling water into the chicken, cover it with high fire and boil it, then simmer for about 30 minutes.

Step 11: After stewing the chicken for 30 minutes, add green and red pepper rings and 1 tbsp salt, stir well, thicken the soup with strong fire, but don't collect it too dry, it will taste better with the soup, and then take it out of the pot.

Roast chicken with chestnuts is ready. After it is done, it is rich in flavor and delicious. It's really delicious and satisfies your appetite. Eat once and think about it next time. "Learn to cook chestnut roast chicken? This is a very common dish. I can cook it for my family when I have time. Pay attention to these points when making.

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(2) Cook chicken in cold water instead of hot water. Hot water will make the chicken shrink rapidly, which will affect the overflow of blood, so the effect of blanching to remove blood is not good.

(3) Chicken nuggets should be handled correctly. It's over? Chicken should be washed to remove bleeding foam and impurities, and fried to dry water vapor before stewing, so that it will be fragrant after stewing.

(4) Chestnuts should be fried first, and the fried chestnuts will be stewed? what's up Noodles are also delicious.

(5) Put hot water or boiled water when stewing the chicken, so that the stewed chicken protein is released and the stewed chicken is fragrant.

(6) Salt should be put when it is almost out of the pot. Putting it early will affect the release of protein.

(7) Don't collect the stew too dry, a little soup will taste better.