braised chicken with chestnuts

braised chicken with chestnuts

Introduction:

Production steps:

Step 1: remove the bone from the chicken leg, prick the skin with a fork, break up the meat, change the knife and cut it into about 2cm width, mix the onion, ginger, salt and cooking wine, and marinate the meat for 20 minutes;

Step 2: mix the soy sauce, oyster sauce, honey and cooking wine with warm water to make the juice;

Step 3: heat the pot, add about three teaspoons of oil, bring to a boil, lower the chicken leg, with the skin side up, wait for the meat to change color, turn over, wait for the skin side of the chicken to turn golden, then out of the pot;

Step 4: pour the prepared juice directly into the pan, add chestnut, chicken leg and red pepper, bring to a boil, add sugar and a little salt, reduce the heat to collect the juice, and sprinkle chicken essence after turning off the heat;

Step 5: load the plate, chop the scallion, sprinkle the scallion.

Materials required:

Chicken leg: 1

Chestnut: about 10

Dried red pepper: 5

Old style: 3 spoons

Oyster sauce: 2 tbsp

Honey: 2 tbsp

Sugar: 1 tbsp

Cooking wine: 4 tbsp

Salt: 4 tbsp

Chicken essence: 2 tsp

Salad oil: right amount

Scallion: right amount

Ginger: right amount

Note: 1. To break up the meat is to pat it hard, so that the taste of the meat will be more tender. 2. The chicken skin is not easy to shrink, and it will sell better. 3. The amount of salt depends more or less on my taste. My taste is normal. I think 2 spoonfuls of salt is just right. 4. Chestnut is bought directly and steamed, which saves energy. 5. I don't like sweet taste, so I add red pepper. It's sweet and spicy. It's delicious.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet