Chestnut Braised Chicken---Autumn Health Recipe

Overview

Autumn is the season when chestnuts mature. Its main functions are nourishing the stomach and strengthening the spleen, nourishing the kidneys and tendons, promoting blood circulation and stopping bleeding. It can treat nausea, vomiting blood, weak waist and feet, and blood in the stool. It is comparable to ginseng, astragalus, angelica, etc. Although chestnuts are delicious, you need to be careful not to eat too many. It is recommended to eat about 10 at a time, otherwise it will cause flatulence.

Tags

• hot dishes
• meat dishes
• aniseed
• chestnut
• chicken
• chili
• huadiao wine
• old ginger
• rock sugar
• yi shu tang hemp oil
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Peel and wash the chestnuts and set aside. Cut the chicken into cubes and set aside.

   

2. 2 Prepare seasoning ingredients.

   

3. 3 Blanch chicken and ginger slices and set aside.

   

4. 4 Put sesame oil in a cold pot, add Sichuan peppercorns and aniseed to the cold oil, sauté the Sichuan peppercorns and aniseed on low heat for 2 minutes, then pick out the Sichuan peppercorns.

   

5. 5 Add dry red pepper, ginger, garlic and rock sugar and stir-fry for a while, then add chicken.

   

6. 6 Add the blanched chicken and stir-fry, then add dark soy sauce Huadiao wine and continue to stir-fry for 2-3 minutes.

   

7. 7 Take out the chicken and chestnuts, put it in the pressure cooker (including the sauce), add one-third of a bowl of water, and turn to the meat setting.