Chestnut Roast Chicken

Overview

Excerpt from the original article: (Sister Feng) pulled Nanny Li and smiled and said: Good Nanny, don’t be angry... Just say whoever is bad, I will beat him for you. My house is cooking hot pheasant. Come and have a drink with me. (Chapter 22: Wang Xifeng talks about his jealousy and Lin Daiyu's charming voice) Sister Feng smiled and said: ...I quickly gave them the calendar. Now when I go back to my ancestors, the creditor has gone, so there is no need to hide. I have prepared Xinen's pheasant. Please go and have dinner. It will be too late in a while. (Chapter 50: Lu Xueguang contends with the scene poem Nuanxiangwu to create spring lantern riddles) The game mentioned many times in the original work of "A Dream of Red Mansions" is pheasant. Chestnut-roasted pheasant is a red dish made based on the raw materials provided in the novel. It is delicious in taste and golden in color. It is widely loved by foodies! Today I changed its main ingredient to home-cooked chicken. It has the same fresh and delicious flavor, but the method is more sophisticated than the home-cooked method. Needless to say, taste, haha!

Tags

• hot dishes
• common dishes
• meat dishes
• children
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• lunch
• chestnut
• chicken
• cooking wine
• dried bamboo shoots
• mushrooms
• old soy sauce
• onion and ginger
• pork fat
• sugar
• very delicious
• water starch
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Rinse the mushrooms and dried bamboo shoots and soak them, wash the chestnuts, slice the pork belly, cut the green onions into sections, and slice the ginger and set aside

   

3. 3 Chop the chicken into pieces, blanch it and rinse away the foam with clean water

   

4. 4 Wipe the chestnuts dry and fry briefly

   

5. 5 Leave oil in the bottom of the pot and stir-fry the onion and ginger

   

6. 6 Add pork fat and chicken pieces and stir-fry. Add in the very fresh flavor, a little dark soy sauce, a little sugar and Shaoxing wine and stir-fry evenly

   

7. 7 Add hot water, bring to a boil, then turn down to low heat, simmer the chicken until it is cooked, remove the stems of the mushrooms, cut the dried bamboo shoots into sections and put them into the pot together with the chestnuts, cook until the chicken is crispy and the chestnuts are soft and waxy

   

8. 8 Take out the stewed ingredients, thicken the soup, add a little salt and sesame oil

   

9. 9 Pour the soup over the chicken pieces