Braised chestnut chicken with red dates

Braised chestnut chicken with red dates

Introduction:

"The chicken is cooked with chestnuts and red dates. The chicken absorbs the sweetness of chestnuts, and the sweet and glutinous chestnuts are combined with the delicious of chicken. You have me and I have you. The chicken is delicious, the chestnut is sweet, the jujube is sweet, although the practice is not authentic, but I want the taste

Production steps:

Step 1: prepare raw materials: chicken leg meat, chestnut, red dates, ginger, onion.

Step 2: blanch chicken leg, shell chestnut, shred scallion and slice ginger.

Step 3: heat the pan, add proper amount of peanut oil, add onion and ginger to stir up the fragrance.

Step 4: stir fry the chicken.

Step 5: stir fry the chicken until it changes color, add proper amount of cooking wine to remove the fishy smell.

Step 6: add some soy sauce.

Step 7: add appropriate amount of thirteen spices.

Step 8: pour in the chestnuts.

Step 9: continue to stir fry.

Step 10: add the washed jujube.

Step 11: pour into the casserole, add the right amount of boiling water, water and ingredients can be parallel.

Step 12: cover and simmer for 30 minutes.

The thirteenth step: open the lid and add the right amount of salt, then stir the soup until it is thicker.

Materials required:

Chicken leg: 500g

Chestnut: 200g

Red dates: 10

Ginger: right amount

Scallion: right amount

Oil: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Thirteen spices: appropriate amount

Note: 1. If you can buy fresh slaughtered chicken, it's better to chop the whole chicken into pieces. If not, you can choose chicken leg meat. 2. Because the color of chestnut and jujube is deep after ripening, it is better to choose the light color of raw soy sauce. 3. Jujube and chestnut have sweet taste, so I don't add extra sugar. If I like sweet taste, I can add a little more sugar.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh