Stewed chicken with chestnut

Stewed chicken with chestnut

Raw materials for stewed chicken with chestnut

750 g bone chicken, 150 g chestnut meat, 250 g cooked lard (100 g consumption), 5 g refined salt, 1 g monosodium glutamate, 1 g pepper, 50 g cooking wine, 15 g green onion, 15 g ginger, 30 g soy sauce, 25 g wet starch, 750 g clear meat soup and 5 g sesame oil.

Processing steps of stewed chicken with chestnut

1. Remove the thick bone of the chicken and chop a long square about 3cm wide. Wash and drain the chestnut meat. Cut the scallion into 3 cm segments. Cut ginger into long, 1cm wide slices.

2. Put lard into the frying pan, and when it is 60% hot, fry the chestnut meat until golden yellow. Pour in the colander to drain the oil.

3. Put lard in a frying pan and heat it to 80% heat. Stir fry the chicken until the water is dry. Then cook with cooking wine. Add ginger slices, refined salt, soy sauce and clear meat soup and simmer for about 3 minutes.

4. In a large earthen bowl, put a bamboo grate on the bottom, pour the chicken pieces and soup into the frying pan, simmer on a low heat until 80% rotten, add the fried chestnut meat, simmer until soft rotten, then pour into the frying pan, add monosodium glutamate and scallion, sprinkle with pepper, bring to a boil, dilute and thicken with wet starch, pour in sesame oil, and then put into the pan.

The characteristics of stewed chicken with chestnut are as follows

Cooked chestnut contains about 4.8g protein, 44.8g carbohydrate and 6mg vitamin C per 100g. Traditional Chinese medicine believes that it is sweet in taste and warm in nature. It has the effects of nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation and hemostasis. Stewed chicken with chestnut is a famous dish in Western Hunan. The oil chestnut produced in Xiangxi is of high economic value and rich in nutrition. It has the reputation of "Chinese sweet chestnut" and is the icing on the cake for stewing chicken. The chicken is fresh and tender, the chestnut powder is waxy, delicious and delicious. However, stewed chicken chestnut must first be fried, otherwise loose into paste, greatly discolored.

Stewed chicken with chestnut

Chinese medicine believes that cooked chestnut is sweet in taste and warm in nature. It has the functions of nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation and hemostasis. Stewed chicken with chestnut is a famous dish in Western Hunan. The chicken is fresh and tender, the chestnut powder is waxy, delicious and delicious.

raw material

750 g bone chicken, 150 g chestnut meat, 250 g cooked lard (100 g consumption), 5 g refined salt, 1 g monosodium glutamate, 1 g pepper, 50 g cooking wine, 15 g green onion, 15 g ginger, 30 g soy sauce, 25 g wet starch, 750 g clear meat soup and 5 g sesame oil.

practice

1. Remove the thick bone of the chicken and chop a long square about 3cm wide. Wash and drain the chestnut meat. Cut the scallion into 3 cm segments. Cut ginger into long, 1cm wide slices.

2. Add lard into the frying pan. When it is 60% hot, deep fry the chestnut meat until golden yellow. Pour in a colander to drain the oil.

3. Put lard in a frying pan, heat it over high heat to 80%, stir fry the chicken until the water is dry, then cook with cooking wine, add ginger slices, refined salt, soy sauce and clear meat soup, and simmer for about 3 minutes.

4. In a large earthen bowl, put a bamboo grate on the bottom, pour in the chicken pieces and soup in the frying pan, simmer on a low heat until 80% rotten, add the fried chestnut meat, simmer until soft rotten, then pour in the frying pan, add monosodium glutamate and scallion, sprinkle with pepper, bring to a boil, dilute and thicken with wet starch, pour in sesame oil, and then put it on the pan.

characteristic

Chinese medicine believes that cooked chestnut is sweet in taste and warm in nature. It has the functions of nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation and hemostasis. Stewed chicken with chestnut is a famous dish in Western Hunan. The oil chestnut produced in Xiangxi is of high economic value and rich in nutrition. It has the reputation of "Chinese sweet chestnut" and is the icing on the cake for stewing chicken. The chicken is fresh and tender, the chestnut powder is waxy, delicious and delicious. However, stewed chicken chestnut must first be fried, otherwise loose into paste, greatly discolored.

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