A dish not to be missed for banquets in autumn-----chestnut chicken

Overview

In Linyi, chicken is an indispensable part of the banquet. It is usually stir-fried a lot and not braised. However, when there are children in the family, it is best to make it braised with a flavor that children also like. Autumn is also when chestnuts are on the market in large quantities. Add sweet and glutinous chestnut kernels. Adults and children will also like it. It nourishes the stomach and spleen, tonifies the kidneys and strengthens muscles. This chestnut chicken is also a famous local dish in Jinan. It is definitely a face-saving dish when served to guests.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• frost
• banquet dishes
• full banquet of manchu and han dynasties
• chestnut
• cooking wine
• light soy sauce
• meat chicken
• old soy sauce
• onions
• peanut oil
• rock sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Make cross cuts on the surface of the chestnuts and boil them in water.

   

2. 2 Open the cross on the surface to stop the fire and pour out the hot water.

   

3. 3 Peel the chestnut shells while they are still hot without burning your hands.

   

4. 4 Cut the ginger into large pieces and the green onion into sections.

   

5. 5 Prepare rock sugar.

   

6. 6 Chop the chicken into small pieces.

   

7. 7 Put water in the pot, put in the chicken and heat over low heat.

   

8. 8 Stop the fire when foam appears in the pot. It is not recommended to cook over high heat.

   

9. 9 Rinse the chicken pieces with warm water and drain. Set aside.

   

10. 10 Heat peanut oil in a hot pan until it is 60% hot, add onion, ginger and pepper and stir-fry until fragrant. Sichuan peppercorns can also be picked out.

    

11. 11 Add chicken pieces and stir-fry.

    

12. 12 When the surface of the chicken turns slightly yellow, add rock sugar and stir-fry.

    

13. 13 Fry the rock sugar until it melts and the chicken pieces are slightly colored.

    

14. 14 Add light soy sauce, dark soy sauce, and cooking wine and stir-fry evenly.

    

15. 15 Add chestnuts and stir-fry for a while.

    

16. 16 Add hot water to the level of the chicken pieces, cook on high heat for 5 minutes, then turn to low heat for about half an hour.

    

17. 17 When the soup is reduced to half, add salt and continue to simmer for about 20 minutes. You can keep the amount of soup according to your preference.