Braised Chicken with Chestnuts

Stewed chicken with chestnut

Raw materials for stewing chicken with chestnut

One live chick (about 1000g), 200g chestnut, 3G refined salt, 2G monosodium glutamate, 40g soy sauce, 100g sugar, 600g chicken soup, 20g wet starch, 20g garlic, 50g lard, 250g sesame oil (about 100g consumption).

Process of stewed chicken with chestnut

1. After the hens are slaughtered and washed, cut the whole chicken in half, cut the breast wing into 6 pieces, and cut other parts into 3cm square pieces.

2. Cut the chestnuts into a cross shape, put them into boiling water for 5 minutes, and remove the shell.

3. Stir fry in a wok over high heat. Heat sesame oil until 70% hot. Fry chicken for about 3 minutes. Drain oil.

4. Place the original frying pan on high heat, pour in chicken and chestnut, add chicken soup, refined salt, soy sauce and sugar, cover the pan and simmer for about 2 minutes. Move the pan to low heat and simmer for 10 minutes. When the chicken is soft and the chestnut powder is glutinous, add lard, monosodium glutamate and garlic and stir well.

The characteristics of stewed chicken with chestnut were as follows

This dish is golden yellow in color, delicious in taste, tender and tough in chicken, soft and glutinous in chestnut, and sweet in powder. It is a holiday delicacy in Mid Autumn Festival. It is mostly used in wedding, birthday, auspicious and celebration banquets. It has the functions of tonifying deficiency, invigorating spleen, strengthening tendons, activating blood circulation, promoting milk circulation and tourniquet. It is beneficial to the elderly, the weak, the chronically ill and the patients with body deficiency, tuberculosis and gastroptosis.

Braised Chicken with Chestnuts

Stewed chicken with chestnut is a famous traditional dish in Guangdong Province. This dish is golden yellow in color, delicious in taste, tender and tough in chicken, soft and glutinous in chestnut, and sweet in powder. It is a holiday delicacy in Mid Autumn Festival. It is mostly used in wedding, birthday, auspicious and celebration banquets of local people in Guangdong. It has the functions of tonifying deficiency, invigorating spleen, strengthening tendons, promoting blood circulation, promoting milk circulation and tourniquet. It is helpful for the elderly, the weak, the chronically ill and the patients with body deficiency, tuberculosis and gastroptosis.

Basic materials

Main ingredients: 1 live chick (about 1000g), 200g chestnut

Production method

1. After the hens were slaughtered and cured, the whole chicken was cut in half, the breast wing part was cut into 6 pieces, and the other parts were cut into 3 cm square pieces.

2. Cut the chestnuts into a cross shape, put them in boiling water for 5 minutes, remove and shell.

3. Heat the frying pan over high heat. Heat sesame oil to 70%. Fry the chicken for 3 minutes. Drain the oil.

4. Add chicken, salt, soy sauce and sugar. Cover the pan and simmer for 2 minutes. Move the pan to low heat and simmer for 10 minutes. When the chicken is soft and the chestnut powder is glutinous, add lard, monosodium glutamate and garlic and stir well,

Core tips

This paper introduces in detail the production method and category, production technology, main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, and the practice of chestnut stewed chicken, various nutrients, etc.

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