Chestnut Roast Chicken
Ingredients
- Chicken One
- Chestnut 500g
- Dark soy sauce Two spoons
- Coriander One
Steps
1. The ingredients are ready
2. Use a knife to make a cut on the back of the chestnut
3. Place in a pot of boiling water and simmer until the mouth is wide open
4. Take it out and peel it while hot
5. Chop the chicken into small pieces, put a little oil in the pot, stir-fry the chicken skin and chicken fat until a large amount of oil is produced, add the chicken pieces and stir-fry over high heat
6. Fry until the chicken pieces are firm and a little oily, add chestnuts and stir-fry a few times
7. Pour in water that covers the ingredients
8. Pour in dark soy sauce
9. Mix well
10. Cover the pot and simmer for about ten minutes. The juice will become less and the chestnuts have been simmered through. The soup will become thicker. Turn off the heat
11. Season with salt
12. Sprinkle in coriander segments
13. Mix well and serve
14. Finished product
Tips
- 1. The chestnut roast chicken braised in a casserole is tender and tasty. The chestnut powder is glutinous, salty and sweet, nutritious and nourishing.
- 2. Fresh chicken nuggets and chestnuts do not require complicated seasonings. A little dark soy sauce is used for coloring, and the simple seasoning brings out the delicious flavor.
- 3. Three-yellow chicken is easier to stew. When the chestnuts are cooked, the chicken nuggets will definitely be cooked. If it is an old chicken, the chicken nuggets must be stewed first. Add chestnuts when they are 6 ripe.
