Braised chicken with chestnuts, king oyster mushrooms

Overview

I roasted sweet chestnuts last time, and my family and friends said they were delicious. My sister-in-law said it was delicious after eating it, so she baked some more and asked her to take it home to her little nephew. The little guy liked it very much. After finishing the meal, he called me: "Auntie will bake more next time. I want to give it to the children. The children are so greedy that they are drooling after I eat it." My daughter overheard and said that I turned my elbows outward and baked so much for my brother, leaving too little for me. Ha, my daughter was jealous, and my husband said the same to her. I bought chicken yesterday and was thinking about how to cook it. I looked in the refrigerator and saw some raw chestnuts and king oyster mushrooms, so I simmered them together. It was the first time I did this. My daughter and husband always praised this combination as very good, novel and tastes good. I just want to add more chestnuts and king oyster mushrooms next time, because chestnuts and king oyster mushrooms are more delicious than chicken. It seems that this combination has achieved good results, and there is a new combination of chestnuts. Pleurotus eryngii has thick flesh and a crisp texture, especially the stipe, which is dense, strong, and milky white. It can be eaten in its entirety. The stipe is more crispy, smooth, and refreshing than the cap. It is called the king of oyster mushrooms and scallop mushrooms. It has a pleasant almond aroma and a taste like abalone. Pleurotus eryngii can remove fat, lower blood pressure, lower cholesterol, digest food, and improve immunity.

Tags

• hot dishes
• home cooking
• summer recipes
• autumn recipes
• cao guo
• chestnut
• cooking wine
• dried red chili pepper
• fresh three-yellow chicken
• green onions
• hangzhou pepper
• king oyster mushroom
• ginger
• peppercorns
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: chestnuts, king oyster mushrooms, fresh three-yellow chicken, ginger, salt, grass, fruit, peppercorns, dried red pepper, cooking wine, soy sauce, vegetable oil, pepper

   

2. 2 Clean and wash the chicken and cut it into small pieces

   

3. 3 Wash and slice the ginger, soak the dried red pepper in cold water, wash and cut the king oyster mushroom into pieces, wash and cut the pepper into diagonal sections

   

4. 4 Wash the chestnuts with water, heat them in a microwave oven over high heat for about 2 minutes, and remove the chestnut shells

   

5. 5 Heat 70% of the oil in the pan, add the chicken pieces and stir-fry until the skin of the chicken pieces becomes oily

   

6. 6 Add cooking wine, ginger slices, soy sauce and salt and stir-fry evenly

   

7. 7 Add water, Sichuan peppercorns, red pepper, and bring to a boil over high heat

   

8. 8 Cover the pot, turn to low heat and simmer for about 20 minutes

   

9. 9 Add chestnuts, king oyster mushrooms and simmer for about 10 minutes

   

10. 10 Add Hangjiao and stir-fry for a while

    

11. 11 Season and serve