Chestnut Roast Chicken

Overview

Autumn is the harvest season for chestnuts. Chestnuts not only contain a lot of starch, but are also rich in protein, vitamins and other nutrients. They are known as the king of dried fruits. Chestnuts are sweet and delicious, with delicious meat. They are a cheap, high-quality, nutritious tonic and nourishing medicine. Chestnut roast chicken should be a very classic dish. Chestnuts are very soft, glutinous, and sweet. Paired with tender and juicy chicken, a dish of chestnut roast chicken with bright red color and excellent flavor will make you salivate just by looking at it.

Tags

• hot dishes
• home cooking
• autumn recipes
• lunch
• dinner
• big chicken legs
• chestnut
• cooking wine
• dried red chili pepper
• garlic
• light soy sauce
• old soy sauce
• rock sugar
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Cut a large chicken leg into small pieces, clean it, add ginger slices and cooking wine and blanch it in water. After the water boils, simmer for about 1 minute and remove from the water.

   

2. 2 The chestnuts were peeled beforehand, and I asked the seller to do the peeling with the machine.

   

3. 3 Heat the wok, add vegetable oil, add rock sugar and cook over medium-low heat until the rock sugar melts and turns red, with small bubbles forming.

   

4. 4 Add chicken pieces and stir-fry until browned.

   

5. 5 Add light soy sauce and a little dark soy sauce and continue to stir-fry for color. Then add ginger and garlic slices and 2 dried red peppers and stir-fry until fragrant.

   

6. 6 Add chestnuts and stir-fry for a few times.

   

7. 7 Add appropriate amount of hot water and a little cooking wine, bring to a boil over high heat, and cook over medium heat for about 15 to 20 minutes.

   

8. 8 Add salt to taste and turn to high heat to reduce the soup.

   

9. 9 Finished product pictures