Braised chicken with chestnut

Braised chicken with chestnut

Introduction:

Production steps:

Step 1: cut onion, ginger and garlic

Step 2: peel the chestnut and set aside

Step 3: wash the fungus with salt water to remove the sand.

Step 4: cut Sanhuang chicken into pieces and reserve

Step 5: first in the hot pot without oil, stir fry the cut chicken, remove the blood and set aside

Step 6: then, hot pot into the oil, 80% hot, add onion, ginger, pepper, stir fry out fragrance

Step 7: then add chicken, fungus, chestnut, water or beer, add salt, oil, soy sauce, bring to a boil over high fire, change to low fire to collect juice

Step 8: put away the juice, add garlic, stir fry pepper, and then take out the pot. The juice is strong and fragrant.

Materials required:

Quick frozen three yellow chicken: one

Chestnut: moderate

Auricularia auricula: right amount

Ginger: right amount

Garlic: right amount

Color soy sauce: right amount

Scallion: right amount

Red pepper: moderate

Salt: right amount

Zanthoxylum bungeanum: right amount

Oyster sauce: right amount

Note: chestnut market to buy fried good, raw are OK. You can buy quick-frozen chicken or live chicken in the market. It's easy to get old without big chicken. Garlic slices should be added when they are out of the pot, with strong fragrance. Son and mother-in-law said delicious! Do it, too!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy