Roast chicken leg with chestnut sauce

Roast chicken leg with chestnut sauce

Introduction:

"Autumn is really a comfortable season. What you see is a clear autumn sky, what you wind is cool and pleasant, what you smell is the fragrance of osmanthus, and you can taste the chestnut in autumn on the dining table. It's the harvest season of chestnut again. It's a joy to think of tasting the delicious food of the year. Chestnut roast chicken naturally can not be less. This time, the roast chicken with chestnuts is added with the JINGLER sauce, which is the most delicious dish in the world. The juice is stronger, the color is beautiful, the chicken is fresh and tender, and the chestnut powder is waxy. The taste is really great. "

Production steps:

Step 1: wash the chicken leg and cut it into small pieces. Ginger and garlic are ready.

Step 2: put chicken legs in the pot, add cold water, then boil over medium heat.

Step 3: when the chicken leg changes color, remove the foam from the soup.

Step 4: while boiling the chicken leg, chop the chestnut and peel it.

Step 5: when the chicken is almost cooked, add the chestnuts, ginger and garlic, and cook over medium heat.

Step 6: when the chestnuts are cooked, pour proper amount of soy sauce into the pot for coloring.

Step 7: add proper amount of ginger sauce.

Step 8: add salt to the pot. Because the sauce has salt, add less salt. After adding salt, collect the juice and enjoy.

Materials required:

Chicken leg: 350g

Chestnut: moderate

Onion, ginger and garlic: right amount

Salt: right amount

Old style: moderate

Ginger sauce: right amount

Note: 1. Chestnut is cut in half, peel off the skin, take off the blister soft after peeling. This method is very simple, you can try it. 2. Because of the change of diet concept, the family do not like the dishes with thick oil. And this is a meat dish with no extra fat.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Maotai flavor