Fresh chicken 250g Chestnut 130g
Green onions 25 grams Ginger slices 25 grams
Polygonatum odorifera 5 grams Cooking wine 3 spoons
Salt a small spoonful Qiandaoyuan Organic Virgin Camellia Oil Appropriate amount
Water Appropriate amount
How to make Polygonatum odoratum and Chestnut Stewed Chicken Soup Post Autumn Fat ~ Illustration of how to make Polygonatum odoratum and chestnut stewed chicken soup 1

Step 1

ready diagramAll ingredients in Post Autumn Fat ~ Illustration of how to make Polygonatum odoratum and Chestnut Stewed Chicken Soup 2

Step 2

Pour an appropriate amount of Qiandaoyuan organic virgin camellia oil into the pot. Zero trans fatty acids, delicious and healthier. Post Autumn Fat ~ Illustration of how to make Polygonatum odoratum and Chestnut Stewed Chicken Soup 3

Step 3

Add chicken and fry over low heat to remove excess fat and moisture stick autumn fat~YuzhuIllustration of how to make chestnut stewed chicken soup 4

Step 4

Add three spoons of cooking wine Post Autumn Fat ~ Illustration of how to make Polygonatum odoratum and Chestnut Stewed Chicken Soup 5

Step 5

Stir-fry over low heat to reduce the juice and remove the fishy smell Post Autumn Fat ~ Illustration of how to make Polygonatum odoratum and chestnut stewed chicken soup 6

Step 6

Put the fried chicken into the pot and add chestnuts, polygonatum odoratum, green onions and ginger. Post Autumn Fat ~ Illustration of how to make Polygonatum odoratum and Chestnut Stewed Chicken Soup 7

Step 7

Simmer over low heat for 30 minutes, then add a small spoonful of salt and simmer for another 10 minutes. Done Post Autumn Fat ~ Illustration of how to make Polygonatum odoratum and chestnut stewed chicken soup 8

Step 8

Chestnut and Polygonatum odorifera stewed chicken soup is ready, warm, delicious and nourishing to the stomach. Post Autumn Fat ~ Illustration of how to make Polygonatum odoratum and chestnut stewed chicken soup 9

Step 9

Dry autumn you mustGotta try~ Cooking tips for Polygonatum odorifera and chestnut stewed chicken soup