Chestnuts and chicken are a perfect match. Chicken is delicious and chestnuts are sweet. The two complement each other. The finished dishes are ruddy in color, soft and rotten in chicken, tender and smooth in taste, fresh and fragrant in taste and rich in soup, and have the effects of nourishing, health care and invigorating qi and blood.
Autumn and winter are nourishing seasons. As the saying goes, "make up in autumn and winter, and you can kill the tiger next spring." Today, I will share with you the practice of stewed chicken legs with chestnuts. The chicken is tender and delicious, and the nutritious chestnut stew makes the body full of vitality. Regular consumption can also enhance immunity and be beneficial to health.
Please see our operation below:
Prepare about three or two chestnuts, add water from the pot, pour in chestnuts, and cook for about 5 minutes before peeling. Take it out after cooking, cross it on the surface and peel it for later use.
Prepare 3 chicken legs, wash the blood, cut them into small pieces and put them in a basin; Cut a green pepper into hob pieces and put it in the pot.
Half of the green onions are cut into sections; Cut a small piece of ginger into ginger slices; A few garlic seeds; Crystal sugar 10g, star anise 1 piece, cinnamon 1 piece, and 4 pieces of dried red pepper, all of which are put into a bowl for later use.
After the ingredients are ready, we will start the next operation.
Heat the wok, add cooking oil, pour out, add a little cooking oil, add onion, ginger, garlic and aniseed and stir-fry until fragrant, then add chicken pieces and stir-fry for a while, stir-fry for about 3 minutes.
Add a proper amount of clean water, add 15g cooking wine to remove fishy smell, 5g oyster sauce to refresh, and the taste is extremely fresh, 15g. Cover the pot and stew for 10 minutes.