Stewed chicken with chestnuts

Stewed chicken with chestnuts

Raw materials for stewed chicken with chestnuts:

Chicken 1.5kg, chestnut 400g, chicken soup 500ml, soy sauce 200g, sugar 30g, monosodium glutamate 2G, cooking wine 50g, soybean oil 600g (actual consumption 75g), sesame oil 20g, scallion 20g, shredded ginger 10g, starch 40g, cooked sesame 25g.

Process of stewed chicken with chestnuts:

1. Clean the chicken, remove its head and claws, chop it into 3cm and 2cm pieces, put it in a bowl, add a little soy sauce and cooking wine, stir well, marinate and taste.

2. Wash chestnuts, boil them in boiling water for a while, remove them and peel them.

3. Put soybean oil in the frying pan. When it's 70% hot, deep fry the chicken for a while. Use a colander to remove the oil. Pour out the remaining oil.

4. Leave a little oil in the frying pan, heat it up, stir fry the minced ginger, then add the chicken, cook the cooking wine, add soy sauce and sugar, stir well, add the chicken soup, boil it with high heat, put in the chestnuts and stew until the chestnuts and chicken pieces are crispy, put in monosodium glutamate, cooked sesame, scallion and shredded ginger, stir well, thicken with wet starch, put out of the pot into the plate, and pour sesame oil.

Characteristics of stewed chicken with chestnuts:

It's yellow and oily, crispy chicken, chestnut and glutinous, with strong flavor.

Stewed chicken with chestnuts

Stewed chicken with chestnuts is a famous traditional dish with unique cooking methods in Fujian, Zhejiang and Shanxi dishes. This dish is yellow and oily, crisp chicken, chestnut and glutinous, with strong flavor. Cooked with tender chicken and chestnuts, fried, steamed and stewed, it is a popular seasonal delicacy in urban and rural areas of Shanxi Province. It is characterized by crispy chicken, glutinous chestnut and fragrant juice. To do this, first cook the chestnuts, remove the endothelium, then stir fry the chicken until the skin is tight and simmer for a while, then add the chestnuts and cook for 1 hour.

brief introduction

Stewed chicken with chestnuts

It belongs to Fujian cuisine, Jiangsu and Zhejiang cuisine and Shanxi cuisine

Characteristics of dishes

Yellow, oily, crispy chicken

Chestnut waxy, juicy and fragrant.

practice

Practice 1

[raw materials]

Chicken 1.5kg, chestnut 400g, chicken soup 500ml, soy sauce 200g, sugar 30g, monosodium glutamate 2G, cooking wine 50g, soybean oil 600g (actual consumption 75g), sesame oil 20g, scallion 20g, shredded ginger 10g, starch 40g, cooked sesame 25g.

[production process]

1. After cleaning the chicken, wash it, remove its head and claws, chop it into 3cm long and 2cm wide pieces, put it in a bowl, add a little soy sauce and cooking wine, stir well, marinate and taste it;

2. Wash chestnuts, boil in boiling water for a while, remove and peel;

3. Put soybean oil in the frying pan. When it is 70% hot, deep fry the chicken for a while. Use a colander to remove the oil. The remaining oil is poured out;

4. Leave a little oil in the frying pan, heat it up, stir fry the minced ginger, then add the chicken, cook the cooking wine, add soy sauce and sugar, stir well, add the chicken soup, boil it with high heat, stew the chestnuts and chicken, put in monosodium glutamate, cooked sesame, scallion and shredded ginger, stir well, thicken with wet starch, put out the pot and put on the plate, and pour sesame oil.

Practice 2

Chicken 300g

250 grams of chestnut meat

Two green onion strips

Three pieces of ginger

2 tbsp soy sauce

Half a teaspoon sugar

Salt and Shao wine are suitable.

1. Wash the chicken and cut into pieces, drain the water and set aside; cut the scallion into sections.

2. Put 2 tbsp oil in oil pan, heat up, saute scallion and ginger slices, add chicken and stir fry, add Shaojiu, add soy sauce, sugar and proper amount of water, boil over high heat, then simmer over low heat.

3. Simmer until almost cooked, add chestnuts and cook until chestnuts are cooked and the soup is slightly dry. Remove from the pot and serve.

If you use chestnut meat bought in the supermarket, you can cook it according to the instructions; if you use raw chestnut, you need to put the chestnut into water to boil after shelling, and remove the black clothes wrapped outside the chestnut meat.

Practice 3

Ingredients: 1 tender chicken (about 1000g), 250g chestnuts.

Seasoning: 2 tbsp yellow rice wine, 3 tbsp soy sauce, fine salt, monosodium glutamate, 1.5 tbsp sugar, 1 tbsp sesame oil, appropriate amount of scallion and ginger, 75g lard.

First, cut the chestnuts lengthways with a knife across the shell, put them in a cold water pot, boil them, take them out, peel them while they are hot, remove the film and wash them. In addition, wash the chicken and cut it into 45 cm square pieces.

2. Heat the pot, add a small amount of oil, add scallion and ginger slices, stir fry chicken pieces to remove the fishy smell of chicken and make the skin tight and discolored. Cook yellow rice wine, add soy sauce, sugar and soup (2 spoons), cover it after boiling, turn to low heat to stew crisp, put the cooked chestnuts in, and then turn to high heat to thicken the marinade.

3. Arrange the cooked chicken pieces with the skin facing down and the meat plump facing down in the bottom of the bowl. Then put the chestnuts on the top of the chicken and steam them together for 30 minutes to make them crisp and fragrant. Come out of the cage and decant the juice. Turn over the chicken bowl on the plate, and then put the juice into the pot to thicken it. Pour it on the chicken noodles and sprinkle with sesame oil to make it fragrant.

Features: golden and bright. Full basin, crisp but not rotten, sweet with salt. It is one of the famous autumn dishes.

Key:

1. It is necessary to select tender chicken and stir fry with a small amount of oil to kill fishiness, so as to shrink chicken skin and prevent the loss of delicious ingredients in meat.

2. The chestnuts should be put after the crispy chicken is cooked. They are thick and tasty, otherwise they are fragile.

nutritive value

effect

Nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation and hemostasis. It is mainly used for nausea, diarrhea, dysentery, hematemesis, hematemesis, hematochezia, tendon injury, fracture, blood stasis, pain, edema and toxin.

Dietotherapy

1. Chestnut is a kind of dry fruit with high carbohydrate content, which can supply more heat energy and help fat metabolism. To ensure the supply of basic nutrients in the body, it is known as "iron crop" and "woody grain", which has the function of Supplementing Qi, strengthening spleen and tonifying gastrointestinal tract.

2. Chestnut is rich in unsaturated fatty acids, vitamins and minerals, which can effectively prevent and treat cardiovascular diseases such as hypertension, coronary heart disease, arteriosclerosis and so on.

3. Chestnut is rich in vitamin C, can maintain the normal function of teeth, bones, blood vessels and muscles, can prevent and treat osteoporosis, waist and leg soreness, muscle pain, fatigue and so on, delay human aging, is an ideal health fruit for the elderly.

4. Chestnut raw, daily 5 to 8, suitable for hematemesis, hematochezia.

5. Eating two chestnuts raw in the morning and evening is beneficial to kidney deficiency and frequent urination in the elderly. With 10 chestnuts and pig kidney, job's tears, rice boiled into porridge, can treat the general kidney caused by waist and leg weakness.

Suitable population

1. It is suitable for the old people with kidney deficiency, especially for the middle-aged and old people with backache, weakness of legs and feet and frequent urination;

2. Diabetes patients should not eat; infants, weak spleen and stomach, dyspepsia, people with rheumatism should not eat more.

matters needing attention

1. Chestnuts are hard to grow and easy to stagnate when they are ripe. Those with weak spleen and stomach and indigestion should not eat more.

2. Fresh chestnuts are easy to rot, eating moldy chestnuts will be poisoned, so bad chestnuts can't be eaten.

3. It is not suitable for people with weak spleen and stomach, poor digestion or rheumatism.

Longitude: 104.06573486

Latitude: 30.65946198