Chestnut roast chicken, stir-fried hand-shredded cabbage
Chestnut 12 pieces | Free range chicken 1 only |
Spicy ginger, garlic and millet Appropriate amount | Rock Sugar 10 grams |
Light soy sauce 1.5 spoons | Oyster sauce 1 scoop |
Old soy sauce Half spoon | Soybean paste 1 scoop |
White pepper 2 grams | Green onion funky |
Chicken bones one | Mushroom Buns 1 package |
Salt Appropriate amount of grams | Cooked cabbage Half |
Spicy minced garlic and millet appropriate amount | Light soy sauce 1 scoop |
Salt Appropriate amount of grams | Oyster sauce Can hold spoon |
Sugar or chicken essence A little |
Step 1
Chicken wing roots, chicken wing tips and chicken drumsticks are cut into pieces and used for stir-frying. First add ginger slices and blanch them in cooking wine.Step 2
Skeleton, chicken feet used for making soupStep 3
Heat rapeseed oil, add rock sugar, and stir-fry over medium to low heat until the sugar turns brownStep 4
Add the chicken and fry itStep 5
Put chestnutsStep 6
Spicy ginger garlic milletStep 7
seasoningStep 8
After stir-frying, add water to cover the ingredientsStep 9
Boil and cook for half a yearStep 10
Turn up the heat and stir to reduce the juiceStep 11
When it thickens, turn off the heat and remove from the pan, place on a plate and sprinkle with chopped green onion.Step 12
Chicken carcass➕Mushroom buns, pressure cooker for 30 minutesStep 13
Add salt to tasteStep 14
Add rapeseed oil and sauté minced garlic and millet until fragrantStep 15
Add the shredded cabbage and stir-fry over medium-low heat until soft. Do not add water! !Step 16
Add soy sauce, oyster sauce, salt, rock sugar or chicken essence, stir-fry until cookedStep 17
Lunch for a family of threeStep 18
Very deliciousStep 19
Happy Mid-Autumn Festival, remember to eat egg yolk cakes Cooking techniques for chestnut roast chicken and stir-fried hand-shredded cabbageNothing special haha