Chestnut Roasted Chicken Nuggets

Overview

Chestnuts are sweet and warm in nature and have the functions of nourishing the stomach, strengthening the spleen, tonifying the kidneys, strengthening the waist, strengthening the tendons, promoting blood circulation, stopping bleeding and reducing swelling. They are suitable for soreness and weakness of the waist and knees, paralysis of the waist and feet caused by kidney deficiency, chronic diarrhea and traumatic fractures, congestion, swelling and pain, skin sores and muscle and bone pain caused by kidney deficiency. Each 100 grams contains 5.7 grams of protein, 2 grams of fat, 40 to 45 grams of carbohydrates, and 25 grams of starch. The vitamin content of raw chestnuts can be as high as 40 to 60 mg, and the vitamin content of cooked chestnuts is about 25 mg. Chestnuts also contain calcium, phosphorus, iron, potassium and other inorganic salts, as well as carotene, B vitamins and other ingredients. Chestnut roasted chicken is a nutritious and delicious recipe. It is a good choice whether it is home cooking or a banquet. It is an ideal nutritional combination and delicious food for autumn and winter.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• healthy recipes
• aphrodisiac
• dinner with friends
• strengthen the spleen and nourish the stomach
• autumn and winter supplements
• autumn recipes
• lunch
• chestnut
• dried sichuan peppercorns
• dried chili pepper
• light soy sauce
• minced onion, ginger and garlic
• peanut oil
• pipa legs
• ketchup
• salt

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Wash the chestnuts and cut a slit into them

   

3. 3 Put it into boiling water and cook for a few minutes, then simmer for a few minutes. Be sure to cover the lid and simmer. I was just anxious this time and it was difficult to peel without simmering

   

4. 4 Cut the pipa leg into small pieces

   

5. 5 Add the minced onions, ginger, garlic, a little light soy sauce, and an appropriate amount of salt into the chicken pieces, mix well, and marinate for half an hour

   

6. 6 Peel the chestnuts and break them into two pieces with your hands

   

7. 7 Put an appropriate amount of oil in the pot, sauté the dried chili peppers and dried Sichuan peppercorns until fragrant, then remove the chili peppers and Sichuan peppercorns

   

8. 8 Add the chicken pieces and stir-fry slowly until the oil comes out

   

9. 9 Remove the chicken pieces from the pan and set aside. Leave some oil in the pan, add a little tomato sauce and stir-fry until fragrant

   

10. 10 Add chicken pieces and chestnuts and stir-fry evenly. Be careful not to pour the oil in the chicken pieces

    

11. 11 Add the stock that submerged the chicken pieces and chestnuts. If there is no stock, add boiling water and cook over medium heat until the chestnuts are cooked

    

12. 12 Remove the juice over high heat, add oyster sauce, and add salt to taste. Because salt is added during pickling, be sure to taste it first