Chestnut Roast Chicken
Overview
How to cook Chestnut Roast Chicken at home
Tags
Ingredients
Steps
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Chop a whole chicken into large pieces, blanch it in water to remove the blood and foam, remove it and drain it for later use. You can also choose to make this dish with just chicken legs and wings!
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Clean the mushrooms and cut them into pieces, and prepare the chestnut meat for later use. For tips on how to easily remove chestnut skin, please enter [chestnut] in the official account and the system will automatically reply to you!
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Put more vegetable oil in a cold pot than is used for daily cooking. Add Sichuan peppercorns and aniseed to the cold oil. Saute the Sichuan peppercorns and aniseed on low heat for 2 minutes. Then add dry red pepper, ginger, garlic and rock sugar and stir-fry for a while.
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Add the blanched chicken and stir-fry, then add dark soy sauce Huadiao wine and continue to stir-fry for 2-3 minutes.
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Add an appropriate amount of boiling water, simmer the mushrooms and chestnut meat for about 30-40 minutes, and add salt 10 minutes before serving. I used three-yellow chicken. The meat is relatively tender. The chicken will be fully mature in 30-40 minutes. If you use high-quality old hens, it is recommended to use a pressure cooker for about 30 minutes or stew for 1.5-2 hours. When using three-yellow chicken, the stewing time is short, so you don’t need to add too much boiling water. The juice will be slightly reduced at the end, leaving only a small amount! The rich soup will make the chicken taste better!
