Chestnut Braised Chicken Wings

Overview

Soft, glutinous and sweet chestnut braised chicken wings, delicious, delicious, delicious!

Prepare the ingredients, wash the chicken wings and score two knives on both sides to enhance the flavor while marinating. Peel and peel chestnuts. Soak the dried mushrooms in advance, remove the stems and cut into pieces. Wash and cut sausage into sections. Slice ginger.
Add cooking wine, salt, soy sauce chicken juice, ginger slices, scallions and peanut oil to the chicken wings, stir well and marinate for half an hour.
Pour the marinated chicken wings into the rice cooker, add chestnuts and dried shiitake mushrooms, and stir evenly.
Add half a bowl of water, halfway up the ingredients. Soak the mushrooms and chestnuts in clean water as much as possible so that they can better absorb water during the stewing process, so that the cooked mushrooms and chestnuts will not taste too dry. The chicken wings are placed on top, making it easier to absorb the aroma of the mushrooms while cooking.
Set the rice cooker to a cooking program. The rice cooker has started working, so I will wait quietly to eat!
After the program ends, the chicken wings will be ready. If you feel that the chicken wings are not dry enough, you can set another cooking program to reduce the juice. This step comes down to personal preference.
Finished product