[in autumn, pink and waxy is golden] roast chicken with chestnut

[in autumn, pink and waxy is golden] roast chicken with chestnut

Introduction:

"Our family has also made chestnut roast chicken. Recently, we can often see family members' publications here in Meitian. My love for chestnuts is coming again. OK, I'll help myself. I'll make a roast chicken with chestnuts to join in the fun. Share the unique golden color of pink and waxy in autumn

Production steps:

Step 1: chestnut ready.

Step 2: peel off the shell of chestnut.

Step 3: soak chestnuts in hot water for a few minutes. It's easy to peel them.

Step 4: slice ginger and garlic.

Step 5: chop the chicken and wash it.

Step 6: 6. Stir fry ginger, garlic and chicken.

Step 7: pour cooking wine around the edge of the pot.

Step 8: pour in the soy sauce and stir fry.

Step 9: add appropriate amount of water and sugar.

Step 10: add chestnuts and bring to a boil.

Step 11: transfer to another pot and simmer for about 30 minutes.

Step 12: pour it back into the frying pan, add a little sauce and season with salt.

Materials required:

Chicken: a quarter

Chestnut: moderate

Ginger slices: right amount

Garlic slices: appropriate amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Old style: moderate

Cooking wine: moderate

Note: [CSY tips] peel off the shell of chestnut. Soak chestnuts in hot water for a few minutes to remove the skin.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh