Chestnut Braised Chicken Wings

Overview

Autumn is the season for eating chestnuts. Chestnut nourishes the stomach and spleen, nourishes the kidneys and strengthens the muscles. It is very nutritious and is a famous kidney fruit. It is known as the king of dried fruits. This time I made braised chestnut chicken wings to share with you!

Tags

• hot dishes
• home cooking
• private kitchen
• lunch
• dinner
• chestnut
• chicken essence
• chicken wings
• cooking wine
• light soy sauce
• mushrooms
• old soy sauce
• onions
• sugar
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash the chestnuts and cut them crosswise on the bulging side.

   

2. 2 Add water to the pot to cover the chestnuts. Bring to a boil over high heat, then reduce to low heat. Cook until water dries up. Remove the chestnuts and peel them while they are still hot.

   

3. 3 Blanch mushrooms and chicken wings separately, cool and set aside.

   

4. 4 Cut the chicken wings in half from the middle. Cut mushrooms into cubes. You don’t need to chop the chicken wings, I just want the ingredients to be evenly sized and neat.

   

5. 5 Cut carrots into hob pieces. Peel the chestnuts and slice the onions and ginger.

   

6. 6 Add a little oil to the pan and stir-fry the chicken wings.

   

7. 7 Add onions and ginger and stir-fry until fragrant.

   

8. 8 Add cooking wine, light soy sauce, dark soy sauce, sugar, salt, chicken essence, and pepper to taste.

   

9. 9 Add chestnuts, mushrooms, and carrots and stir-fry.

   

10. 10 Add boiling water and simmer for a while until the water is even with the ingredients.

    

11. 11 Finished product. Cook until the soup is dry and turn off the heat.