Nutritious chestnut roasted chicken legs in autumn and winter

Overview

A colleague traveled to Northeast China and went up to the mountains to pick some chestnuts. When he came back, he gave me some fresh ones. After taking it home, I started to want to bake it directly. It would be easier to bake it, and I don’t have to waste time thinking about how to remove the shell. Unfortunately, I was very busy in those days, and I had something to do when I got home from get off work every day. After about a week, I found that if I bake it and eat it, it may affect the taste. It is better to stew soup. Drink, it turns out that when I was in my hometown, my mother would stew chicken soup with chestnuts every year around the Mid-Autumn Festival. It was the most delicious, so I went to buy a chicken and brought it back. Unfortunately, the supermarket only sold frozen whole chickens, not the ones that looked very fresh, so I had to change the method and use a few chicken legs to braise at home.

Tags

• hot dishes
• cantonese cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• chestnut
• chicken legs
• clear water
• light soy sauce
• oil
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Chop the chicken legs into small pieces

   

3. 3 Add a little oil to the pot, add shredded ginger and chicken legs, stir-fry slowly over low heat

   

4. 4 After the chicken legs are fried until both sides turn golden, add appropriate amount of water, cover the pot and cook slowly over medium heat

   

5. 5 After boiling the pot, add light soy sauce and chestnuts, cook over medium heat, cook for about 5 to 8 minutes, add salt and continue to cook until the soup is reduced and remove from the pot