Stewed chicken with chestnut and Pleurotus eryngii

Stewed chicken with chestnut and Pleurotus eryngii

Introduction:

"Last time I roasted sweet chestnuts, my family and friends said they were delicious. My sister-in-law also said that it was delicious, so she baked some more and asked her sister-in-law to take it home to my nephew. The little guy liked it very much. After eating, he called me: "aunt, I'll bake more next time. I'll give it to the children. I'll make my mouth water when I eat it." Ha, I'm jealous of my daughter. I've been told by my husband that she's too little. Yesterday, I bought chicken and thought about how to make it. I had a look at the refrigerator and stewed some raw chestnuts and Pleurotus eryngii together. For the first time, my daughter and husband always praised this collocation as good, novel and delicious. Next time, I would put more chestnuts and Pleurotus eryngii, because chestnuts and Pleurotus eryngii are better than chicken. It seems that this collocation has a good effect, and chestnuts are more delicious It's new. Pleurotus eryngii is thick and crisp, especially the stipe is compact, firm and milky white, which can be eaten completely. The stipe is crisper and smoother than the cap. It is called "king of Pleurotus ostreatus" and "dried scallop mushroom". It has pleasant almond flavor and abalone like taste. Pleurotus eryngii can remove fat, reduce blood pressure, lower cholesterol, eliminate food and improve immunity

Production steps:

Step 1: Ingredients: chestnut, Pleurotus eryngii, fresh Sanhuang chicken, ginger, salt, grass fruit, prickly ash, dried red pepper, cooking wine, soy sauce, vegetable oil, Hangzhou pepper

Step 2: clean up the chicken, wash and cut into small pieces

Step 3: wash ginger and slice, soak dry red pepper in cold water, wash Pleurotus eryngii and cut into pieces, wash Hangzhou pepper and cut into oblique sections

Step 4: wash the chestnuts with water and heat them in microwave oven for about 2 minutes to remove the chestnuts shell

Step 5: heat 70% of the oil in the pan, add chicken and stir fry until the oil comes out of the chicken skin

Step 6: add wine and ginger slices, stir fry with soy sauce and salt evenly

Step 7: add water and red pepper, bring to a boil

Step 8: add lid and turn to low heat to simmer for about 20 minutes

Step 9: add chestnut and Pleurotus eryngii and simmer for about 10 minutes

Step 10: stir fry with Hangzhou pepper for a while

Step 11: seasoning out of the pot

Materials required:

Fresh Sanhuang chicken: right amount

Chestnut: moderate

Pleurotus eryngii: right amount

Dry red pepper: right amount

Ginger: right amount

Vegetable oil: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Scallion: right amount

Tsaokuo: moderate amount

Hangzhou pepper: right amount

Zanthoxylum bungeanum: right amount

Note: fried chicken to smell out, out of oil, so that the chicken taste delicious, raw chestnuts with a knife cut a mouth, with the microwave oven high heat about 2 minutes, it is easy to remove the skin

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy