Braised chicken leg with chestnut in autumn and winter

Braised chicken leg with chestnut in autumn and winter

Introduction:

"My colleagues went to the northeast to travel, went up the mountain to pick some chestnuts, and gave some fresh ones when they came back. When I took it home, I began to think about eating it by roasting. It was easier to eat it by roasting. I didn't have to spend time trying to remove the shell. Unfortunately, I was busy in those days. I was delayed every day when I got home from work. After about a week, I found that eating it by roasting might affect the taste. It was better to drink it by stewing. It turned out that my mother used chestnut to stew chicken soup every year before and after the Mid Autumn Festival, The most delicious, then go to buy a chicken to come back, unfortunately, go to the supermarket only frozen whole chicken to sell, not look very fresh kind, can only change the way, with a few chicken legs home braised to eat

Production steps:

Materials required:

Chicken leg: 4

Chestnut: 500g

Soy sauce: 2 teaspoons

Salt: 3G

Oil: a little

Water: moderate

Ginger: how many

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh