750g naked chicken, peeled chestnuts, 30g coriander, 5g dried chili, 0g ginger10g onion15g pork sauce15g oyster sauce10g sugar, and cooking wine.

Production method editing

Exercise 1

1. Get all the materials ready.

2. Wash the chicken and cut it into small pieces.

3. Add Jamlom salt and cooking wine and marinate for 20 minutes.

4. Wash the red onion, remove the skin and cut into pieces for later use.

5. Wash parsley, remove leaves and cut into sections. 6. Peel and shred ginger.

7. Clean peppers and cut them into sections.

8. Put the oil in the hot pot. When the oil is heated to 60%, add the red onion slices, pepper segments and shredded ginger. Medium heat, add chicken pieces and adjust the heat.

9. It's faster to fry in an automatic wok. Stir-fry the chicken pieces, then add the column sauce.

10. Stir well and add oyster sauce.

1 1. Continue to stir-fry a few times before adding chestnuts.

12. Add Jamlom sugar. Automatically and quickly stir fry evenly.

13. Add clean water from Xiao Xu, cover and cook until the juice is almost collected. Pour into the casserole and cover the pot.

17, simmer for about 5-8 minutes on medium heat, add coriander, add Jamlom salt according to personal taste, cook until coriander becomes discolored and cooked, and then turn off the heat and serve. [ 1]

Exercise 2

Saute garlic, ginger slices, red dates, medlar, day lily, shredded ham and chicken oil in water. [2]

Turn off the heating. Stir-fry the chicken marinated in salt and wine until it is medium-cooked.

Pour the broth seasoned with oyster sauce, mushroom sauce, chicken juice and abalone juice into the pot and cook until it is slightly watery.

Add chestnuts and stew for 20 minutes. Generally speaking, stew the stock until it thickens slightly and the chestnuts are almost cooked.

Put the original chicken pieces into the pot and cook until the juice is dry.

Add chopped green onion, sesame seeds and sprinkle with sesame oil before cooking!

If treated separately in this way, chestnuts are sweet enough and chicken is tender! pleasant to smell

Materials: Sanhuang chicken 1, chestnut 150g.

Seasoning: salt, cooking wine, onion, ginger slices.

Practice editing

Wash Sanhuang chicken, blanch it in boiling water, split it from the back, chop off claw tips and wing tips, pat off chicken neck bones, chicken leg bones, wing bones and spine with the back of a knife, cut into pieces, blanch it in boiling water for 5 minutes, and remove blood for later use; Boil chestnuts in boiling water for 5 minutes, then shell and coat them for later use.

Nutritional value editor

Add water to the pot, put chicken nuggets, chestnut kernels, onion slices, ginger slices and cooking wine into the pot, simmer for 40 minutes, and then add salt to taste.