Chestnut Braised Chicken

Overview

Baidu Encyclopedia: Braised chicken with chestnuts is a traditional Han-flavored dish. It has its own unique cooking methods in Fujian, Zhejiang and Shanxi cuisine. This dish is bright and oily, the chicken is crispy and chestnuts are glutinous, and the juice is rich and fragrant. It is cooked with tender chicken and chestnuts and is made through three processes of frying, steaming and stewing. It is a seasonal delicacy widely loved by people in both urban and rural areas of Shanxi. It is characterized by crispy chicken, chestnut glutinous rice, rich juice and fragrant flavor. To make it, first boil the chestnuts and remove the inner skin, then fry the chicken until the skin is tight and simmer for a while, then add the chestnuts and simmer over low heat until soft and waxy.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• winter recipes
• banquet dishes
• lunch
• chestnut
• cooking wine
• ginger
• grass chicken
• light soy sauce
• old soy sauce
• onions
• sugar

Ingredients

Steps

1. 1 Prepare all the ingredients (buy chestnuts that have been shelled, otherwise shelling will be troublesome)

   

2. 2 Wash and cut the chicken into pieces and put it in the pot. Pour a small amount of cooking wine, add ginger slices and green onions and marinate for 20 to 30 minutes.

   

3. 3 Wash the chestnuts, put them into a pot, add water and cook for 7 to 8 minutes, take them out and set aside.

   

4. 4 Pour the marinated chicken pieces into boiling water and blanch. Remove impurities and blood.

   

5. 5 The main ingredients are initially processed.

   

6. 6 Pour the salad oil into the pan and heat it to 70-80% hot. Add the boiled chicken pieces and stir-fry. You can add a small amount of cooking wine to remove the fishy smell. Stir-fry until the chicken pieces are slightly browned.

   

7. 7 At this time, add the cooked chestnuts and stir-fry for about 2 minutes.

   

8. 8 Add a large bowl of water, a small amount of dark soy sauce (for coloring) and a little more light soy sauce (no salt and chicken essence) and a spoonful of sugar. After stir-frying evenly, bring to a boil over high heat and simmer over medium-low heat for about 20 to 30 minutes. Finally, turn to high heat to collect the juice. The chicken and chestnuts are just soft and glutinous. The sweetness and saltiness can be controlled by your own preference.

   

9. 9 Easy to operate and delicious at home.

   

10. 10 The chicken is tender, the chestnuts are glutinous, the juice is rich and delicious.

    

11. 11 Rich in nutrients, suitable for all ages.

    

12. 12 Chestnut is warm in nature and sweet in taste. When cooked, it nourishes kidney qi and strengthens muscles. Chicken is slightly warm in nature and sweet in taste. It warms the body and replenishes qi, nourishes the five internal organs, and replenishes essence and marrow. After being cooked into a dish, it can benefit the spleen and stomach, energize blood, and thus nourish and beautify the face.