Chestnut Roast Chicken
Overview
Recently, the backstage has been bombarded by your chestnut chestnut replies. Here it comes, here it comes. Let’s start with the classic chestnut roast chicken, which is very simple to make. It's just that for some people, no matter how long they are cooked, the chestnuts are not rotten enough, not tasty enough, and not delicious enough. Trust me, with just one more step, chestnuts taste better than chicken nuggets. There is another key point, how to shell chestnuts easily?
Tags
Ingredients
Steps
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Cut the chestnuts with a knife, put them into the pot and cook for about 5 minutes. Put the heated chestnuts in the pot, put a bowl of cold water next to it, soak your hands in the cold water, and peel the chestnut skin while it is hot. You can easily see the chestnut kernels. Don’t use your fingernails to dig out chestnut shells if they get stuck in your fingernails. A knife is a good auxiliary tool.
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Some chestnuts have had their hard shells removed, but the brown "gauze" inside remains. You can boil these chestnuts in boiling hot water for 1-2 minutes.
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The brown skin of cooked chestnuts goes away easily. Most of them are intact, but of course some are accidentally broken.
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Put oil in the pot, the amount of oil can be a little more, add chestnuts and fry until the surface changes color, take it out and set aside.
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Heat the remaining oil again, add onion and garlic slices and sauté until fragrant.
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Pour in the chicken nuggets and stir-fry until the surface of the chicken nuggets turns slightly yellow, add cooking wine, oyster sauce, dark soy sauce, salt, a little sugar and add chestnuts.
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This is what the chestnut roast chicken looks like after adding the seasonings!
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Pour in boiling water, bring to a boil over high heat, then turn to low heat, cover, and cook for about 20 minutes.
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Then reduce the water over high heat and sprinkle in green onions.
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It is no exaggeration to say that chestnuts are 10 times more delicious than chicken!
