Shredded Cured Chicken and Stewed Chestnuts
Overview
Hand-shredded bacon means tearing the bacon off the chicken with your hands and removing the bones. Chestnuts and chicken are a perfect match. This time I used cured chicken brought from my hometown. Divide him into two ways to eat. One is to eat it directly on a plate, and the other is to stew it in a casserole.
Tags
Ingredients
Steps
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Wash the cured chicken, put it into a large pot and stew until it is 8 mature
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Tear the cooked cured chicken with your hands and remove the bones. Generally, most of the cured chicken at home does not have the skin. There is a lot of dust and it is difficult to clean.
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Have materials ready. Chicken, chestnuts, onions, peppers, green onion leaves
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Prepare the sauce. White wine, pepper, star anise, cinnamon, bean paste, garlic cloves, shredded ginger, light soy sauce, oyster sauce, sesame oil. Chop the bean paste into foam.
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Pour oil into the pot
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Pour in the Sichuan peppercorns. Don’t use too much heat at this time. Stir-fry the Sichuan peppercorns over high heat
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Add cinnamon and star anise, stir-fry until fragrant
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Add garlic cloves
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Add shredded ginger
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Add onions
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Stir-fry the onions for a few times and add the bean paste
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Add chicken
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Stir-fry the chicken to bring out the aroma, add chestnuts
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Pour in white wine to remove the fishy smell of the cured chicken
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Pour in light soy sauce, oyster sauce, and sesame oil
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Add green and red chilies
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Add garlic leaves
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Add appropriate amount of water. It is best to use warm water at this time
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Cover the pot and simmer for a while
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After simmering for a while, take it out and put it on a plate. The fragrant hand-shredded cured chicken and stewed chestnuts are ready
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The relatively large portion was made into two portions, one portion was put on a plate and eaten immediately, and the other portion was put into a casserole to make hand-shredded cured chicken and chestnut stew. The name is so long!
