Chestnut Chicken Nuggets

Overview

Chestnuts are rich in nutrients. It has the effects of nourishing the stomach and strengthening the spleen, nourishing the kidneys and strengthening the waist, strengthening muscles and activating blood circulation, stopping bleeding and reducing swelling, replenishing qi, and eliminating dampness and heat. Chestnuts also have good preventive and therapeutic effects on hypertension, coronary heart disease, atherosclerosis, etc. Eating chestnuts regularly is very beneficial in fighting aging and prolonging life. Chicken breast is the part of chicken that contains more protein and is easily absorbed and utilized by the body. Regular consumption of chicken breast can benefit the five internal organs, replenish deficiency and damage, strengthen the stomach, strengthen muscles and bones, activate blood circulation and unblock meridians, and strengthen the body. The combination of chestnuts and chicken breasts, two good ingredients, is a very healthy dish.

Tags

• hot dishes
• chinese banquet
• autumn recipes
• lunch
• students
• chicken breast
• cooking wine
• light soy sauce
• oil
• onions
• oyster sauce
• raw chestnuts
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Let’s deal with the chestnuts first. Wash the raw chestnuts and make a small slit in each one with scissors

   

2. 2 Boil water, add chestnuts and simmer for about 3 minutes, take them out and let them cool before peeling them

   

3. 3 It’s easy to peel

   

4. 4 Chicken breasts and processed peeled chestnuts are ready

   

5. 5 Chicken breasts and processed peeled chestnuts are ready

   

6. 6 Chop onions and ginger

   

7. 7 Heat up the pan, add more oil, add chestnut kernels and stir-fry until they change color slightly, take it out

   

8. 8 Add the onion and ginger to the pot and stir-fry until fragrant

   

9. 9 Put the marinated chicken breast into the pan and fry

   

10. 10 Add some oyster sauce and soy sauce and fry

    

11. 11 Fry until the chicken skin is slightly hard

    

12. 12 Add chestnuts

    

13. 13 Add water until the water is level with the ingredients, add salt, cover the pot, bring to a boil and simmer over medium heat, stirring a few times

    

14. 14 Cut the carrots into three-petal flower shapes, or slice them

    

15. 15 At the end there is a little bit of soup left, add carrots

    

16. 16 Sprinkle some chopped green onion, reduce the juice, stir-fry evenly and serve