[In autumn, the golden color is pink and waxy] Chestnut Roast Chicken

Overview

Chestnut Roast Chicken, our family has also made it; recently I can often see family members posting about it here in Meitian. My love for eating chestnuts has come back. Well, to satisfy my craving, I will also make a [Chestnut Roast Chicken] to join in the fun. Let’s share the unique pink and golden color in autumn. . . . . .

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• dinner
• banquet
• chestnut
• chicken
• cooking wine
• garlic slices
• light soy sauce
• old soy sauce
• sugar
• ginger slices
• salt

Ingredients

Steps

1. 1 Chestnuts are ready.

   

2. 2 Peel off the chestnut shells.

   

3. 3 Soak the chestnuts in hot water for a few minutes and it will be easier to remove the skin.

   

4. 4 Slice ginger and garlic.

   

5. 5 Cut the chicken into pieces and wash.

   

6. 6 Heat the pot and sauté the ginger, garlic slices and chicken pieces until fragrant.

   

7. 7 Pour cooking wine around the edge of the pot.

   

8. 8 Pour in light soy sauce and dark soy sauce and continue stir-frying.

   

9. 9 Add appropriate amount of water and then add sugar.

   

10. 10 Add chestnuts and bring to a boil.

    

11. 11 Transfer to another pot and simmer for about thirty minutes.

    

12. 12 Pour back into the wok over high heat to reduce the juice slightly and season with salt.