Roast chicken with chestnut

Roast chicken with chestnut

Introduction:

"One day when I went to the vegetable market, I saw some chestnuts for sale. They looked very fresh and big, so I bought some. See everybody paste autumn fat, I also come to join in a lively, come to a chestnut roast chicken, ha ha. "

Production steps:

Step 1: wash chestnut

Step 2: cut green pepper

Step 3: cut ginger, garlic and scallion

Step 4: shell the chestnut

Step 5: boil hot water

Step 6: put the peeled chestnut into water and cook for five minutes

Step 7: then peel the thin skin of the chestnut while it's hot

Step 8: clean the chicken and chop it into pieces

Step 9: heat the oil in a pan and stir fry the chicken

Step 10: add cooking wine

Step 11: add white vinegar

Step 12: add some salt

Step 13: add Chinese prickly ash

Step 14: add ginger and garlic

Step 15: stir well

Step 16: add the bean paste

Step 17: continue to stir fry until there is no water in the chicken

Step 18: then add green pepper and red pepper

Step 19: add water to the chicken

Step 20: put in the chestnuts

Step 21: stew until chicken and chestnut are cooked and rotten, then add five spice powder

Step 22: add chicken essence

Step 23: Sprinkle with scallions

Step 24: take out the pot and put it on the plate

Materials required:

Chicken: 500g

Chestnut: 500g

Green pepper: 50g

Red pepper: 50g

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

White vinegar: right amount

Ginger: moderate

Garlic: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Bean paste: right amount

Five spice powder: appropriate amount

Scallion: right amount

Note: chestnuts should be boiled before the skin is peeled off

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy