Chestnut Roast Chicken - Delicious Healthy Dish
Overview
Chestnuts have always been my favorite from the time when the scent of fried chestnuts floated around me ((⊙o⊙)... there are a lot of foods I love). On the street in winter, couples were in pairs, the girl was holding a warm paper bag, and the boy was focusing on peeling chestnuts for the girl. It was fragrant, sweet, and waxy... Nowadays, you can't eat too much of fried chestnuts, because industrial paraffin that is harmful to the body is added to it. Then let’s have chestnut roast chicken...
Tags
Ingredients
Steps
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Peel the chestnuts (see [How to Peel Chestnuts - Rice Cooker Version]), wash the chicken and soak it in water for 20 minutes to remove the blood. If the chestnuts are raw, they must be cooked first.
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Put oil in the pot, fry the cooked chestnuts until golden brown, take them out and set aside.
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Heat oil in a pan, add ginger slices, green onions and chicken.
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When the color of the chicken turns golden, add the cooking wine, light soy sauce, dark soy sauce, and white sugar, stir-fry for a while, add the fried chestnuts, and stir-fry evenly.
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Add boiling water to cover the food. Bring to a boil over high heat, reduce to medium heat and cook until cooked through and the juice is reduced. When the pot is boiling, add salt and chicken essence.
