Chestnut Braised Chicken

Overview

When autumn and winter come, I will be particularly happy. In addition to eating more and gaining more meat, the happiest thing is that I can eat fresh chestnuts and ginkgo. Let’s talk about chestnuts. In fact, they are nuts like walnuts, peanuts and melon seeds, but they are not as oily as other ones. Eating too much will cause diarrhea (of course you will gain weight, but food is not important at the moment), so I still eat a lot. The larger ones are crisper, while the smaller ones are sweeter and waxy. Each has its own advantages. In addition to eating it empty-mouthed, it is also a good choice to eat it with chicken. Add some mushrooms and it is really a rice killer!

Tags

• hot dishes
• common dishes
• meat dishes
• cantonese cuisine
• maternity
• old man
• winter recipes
• lunch
• famous dishes
• chestnut
• chicken legs
• cooking wine
• dried chili pepper
• onion and ginger
• star anise
• tea tree mushroom
• zanthoxylum bungeanum
• soy sauce

Ingredients

Steps

1. 1 Remove the skin from the chicken legs (you don’t have to) and chop them into small pieces. This is the amount of one chicken leg

   

2. 2 Grab a handful of dried mushrooms, soak them in warm water in advance and wash them thoroughly

   

3. 3 I was too lazy to do anything, so I used an automatic pot and put in onions, ginger, dried chilies and Sichuan peppercorns

   

4. 4 Add rice wine

   

5. 5 Just add soy sauce or light soy sauce, no need to add sugar

   

6. 6 Then put in the chicken legs and mushrooms

   

7. 7 Add raw chestnuts that have been peeled and cut into pieces

   

8. 8 Add water to 600ml, then select a braised chicken program, and stir evenly after finishing