Braised chicken with chestnut

Braised chicken with chestnut

Introduction:

"Chestnut roast chicken: just after the Mid Autumn Festival, the national day will soon follow. In my impression, the Mid Autumn Festival and the National Day are always close to each other, and the most seasonal and traditional banquet dishes of these two festivals are none of them. Guess what? Everyone will surely answer with one voice: "chestnut roast chicken". When the autumn wind just blowing, the air is always filled with sweet chestnut fragrance, in September, fresh chestnut began to appear in large quantities. Chestnut not only contains a lot of starch, but also contains protein, vitamins and other nutrients, known as the "king of dried fruit". According to traditional Chinese medicine, chestnut has the functions of strengthening the spleen and stomach, replenishing qi, tonifying the kidney and strengthening the heart. It is a nutritious tonic with low price and good quality. As a traditional tonic food, chestnut roast chicken is rich in nutrition, rich in aroma, soft, waxy and sweet. It is the best partner with chicken. After cooking together, the dish is bright red, salty, fresh and mellow, sweet in fragrance, fresh in sweetness, and excellent in flavor. It is a rare delicacy. At the Mid Autumn Festival dinner just in the past, I served the guests with "private chestnut roast chicken". Since it is a private dish, of course, I have my unique skill: fried chicken. Because the chicken itself contains high fat, fried chicken, fried chicken slightly yellow, not only can the fat fried, but also fried chicken is easier to taste; remember that most of the oil fried out of the chicken to pour out, this is more healthy; two tips with a little oil fried seasoning, this can stimulate the flavor of seasoning, of course, in order not to affect the dishes clean In the cooking process, put it all into the seasoning steel ball, you can cook the flavor into the dish, and it's easy to take out after cooking; the third trick is to add tomato sauce when cooking, this creative seasoning makes chicken and chestnut more offensive, don't worry about acid, tomato sauce can neutralize the saltiness of soy sauce, make the taste better, and the color is particularly mild and attractive; at the same time, put a little rock sugar to make it taste better The color of the chicken is brighter; the simple three points make different tastes. The traditional double feast dishes also make our holiday table more brilliant. "

Production steps:

Step 1: cut the three yellow chicken into pieces, cool the pot under water, bring it to a boil, remove it, wash and dry it;

Step 2: put proper amount of oil into the pot, add the boiled chicken and stir fry;

Step 3: stir dry the water in the chicken, the surface is slightly yellowish, together with the fried oil and the chicken, put it aside;

Step 4: remaining some base oil, add ginger, pepper, star anise oil and stir fry;

Step 5: stir fry out the fragrance and put it into the seasoning steel ball;

Step 6: stir fry a large amount of oil into the tomato sauce and stir fry together;

Step 7: add proper amount of boiling water, soy sauce and rock sugar to boil;

Step 8: add the fried chicken (remember not to pour the fat into it);

Step 9: add the chestnut and seasoning steel ball (if the soup is not submerged, add some boiling water);

Step 10: bring to a boil over high heat and simmer over low heat for 20 minutes. Then add garlic and salt to taste;

Step 11: take out the steel ball of seasoning, stir fry evenly, and collect the juice on high fire;

Step 12: place in a bowl and garnish with shallots.

Materials required:

Three yellow chicken: 1

Chestnut: 250g

Rock sugar: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Ginger: right amount

Soy sauce: moderate

Tomato sauce: right amount

Chicken essence: appropriate amount

Shallot: moderate

Pepper: right amount

Oil salt: right amount

Note: 1. After the chicken is cut into pieces, blanch it first, and then fry it first to taste more fragrant; after frying, you will find more fat, you can pour out some chicken oil, which is more healthy; 2. Leave some base oil to stir fry the seasoning first, which can stimulate the flavor of the seasoning more. In order not to affect the appearance of the finished product, put the seasoning into the seasoning steel ball to cook together, which is convenient to take out later; 3 Stir fried tomato sauce with big sauce is good for the absorption of lycopene; tomato sauce neutralizes the saltiness of soy sauce to make the taste better, and the color is especially mild and attractive; rock sugar makes the color of chicken better; 4. As chestnuts are difficult to be cooked, put them into chicken and stew them together; add salt and other seasoning when they are nine mature, and then collect the juice.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet