Stewed chicken with chestnuts

Stewed chicken with chestnuts is a famous traditional dish, which has its own unique cooking methods in Fujian cuisine, Zhejiang cuisine and Shanxi cuisine. This dish is Huang Liang's oil, the chicken is crispy and waxy, and the juice is fragrant. Cooked with tender chicken and chestnuts, fried, steamed and braised, it is a popular seasonal food in urban and rural areas of Shanxi. It is characterized by crispy chicken skin, waxy chestnuts and fragrant juice. In practice, the chestnuts are cooked first, and the endothelium is removed, then the chicken is fried until the skin is tight and stewed for a while, then the chestnuts are added and boiled on low heat 1 hour.

Chinese name

Braised chicken with chestnuts

major constituent

chicken (as food)

classify

Fujian cuisine/dishes

Someone's taste

Huang Liang is oily, chicken is crisp and chestnut, and the juice is thick and fragrant.

craftsmanship

Fried, steamed and braised

quick

navigate by water/air

Matters needing attention for people whose nutritional value is suitable for special dishes.

brief introduction

Braised chicken with vegetables and chestnuts

Braised chicken with chestnuts

It belongs to Fujian cuisine, Jiangsu cuisine and Shanxi cuisine.

Cuisine characteristics

Huang Liang is oily, and the crispy chicken [2] is chestnut and waxy, with thick and fragrant juice.

working methods

Exercise 1

raw material

Chicken 1.5kg, chestnuts 400g, chicken soup 500ml, soy sauce 200g, sugar 30g, monosodium glutamate 2g, cooking wine 50g, soybean oil 600g (actual dosage 75g), sesame oil 20g, onion 20g, shredded ginger 10g, starch 40g and cooked sesame 25g.

manufacturing process

1. Wash the chicken, remove the head and claws, cut into pieces with a length of 3 cm and a width of 2 cm, put them in a bowl, add a little soy sauce and cooking wine, stir well, and marinate for taste;

2. Wash chestnuts, blanch with boiling water for a while, remove and peel;

3. Put the soybean oil into the pot. When it is 70% hot, fry the chicken for a while, scoop it up with a colander and control the oil to dry. Pour out the remaining oil;

4. Leave a little oil in the wok, heat it, stir-fry it in Jiang Mo, then add chicken pieces, cook cooking wine, add soy sauce and white sugar, stir well, add chicken soup, boil over high fire, add chestnut meat and stew until the chestnuts and chicken pieces are crisp and rotten, add monosodium glutamate, cooked sesame seeds, onion and shredded ginger, stir well, and thicken with wet starch.

Exercise 2

Chicken 300 grams

250 grams of chestnut meat

Cong' ertiao

Three slices of ginger

2 tablespoons soy sauce

Half a teaspoon of sugar

Appropriate amount of salt and Shaoxing wine. [3]

1. Wash chicken, cut into pieces, and drain water for later use; Cut the onion into pieces.

2. Put 2 tablespoons of oil in the oil pan, add leeks and ginger slices to stir fry after heating, add chicken pieces to stir fry, cook Shao wine, add soy sauce, sugar and appropriate amount of water, and simmer with low fire after boiling.

3. When the stew is almost cooked, add chestnuts and cook. The chestnuts are ripe, the soup is slightly dry, and the pot is served.

★: If you use chestnut meat bought in the supermarket, just burn it according to its instructions; If you use raw chestnuts, you need to shell the chestnuts and cook them in water, and remove the black clothes wrapped around them.

Exercise 3

Materials: 1 chicken (about 1000g) and 250g chestnuts.

Seasoning: 2 tbsps of yellow rice wine, soy sauce, salt, 3 tbsps of monosodium glutamate, 0.5 tbsps of white sugar 1 tbsps of sesame oil1tbsps, appropriate amount of ginger and onion, and 75g of lard.

Methods: 1. First, cross-cut the thread on the chestnut shell with a knife, cook it in a cold water pot, take it out, peel the shell while it is hot, remove the skin and wash it. Wash the chicken and cut it into 45cm square pieces.

2. Heat the pot, add a little oil, stir-fry the onion and ginger slices, stir-fry the chicken pieces to remove the fishy smell, make the skin taut and discolored, boil the yellow wine, add soy sauce, sugar and soup (2 tablespoons), cover it after boiling, simmer on low fire, add the cooked chestnuts, and then thicken the marinade with high fire.

3. Place the cooked chicken pieces at the bottom of the buckle bowl with the skin facing down and the meat facing down. Then put the chestnut meat on the chicken and steam it for 30 minutes to make it crispy and fragrant. Get out of the cage and pour out the juice. Turn the chicken bowl upside down and put it on the plate, then put the raw juice in the pot and boil it thick, then pour it on the chicken noodles and pour sesame oil to enhance the fragrance.

Features: golden and bright. The pot is full, crisp but not rotten, sweet and salty. The soup is thick and fragrant with chestnuts, which is one of the famous seasonal dishes in autumn.

Key:

1. Be sure to choose tender chicken and fry it with a small amount to kill the fishy smell, so that the chicken skin shrinks and the umami ingredients in the meat are not easily lost.

2. chestnuts will be thick and fragrant after the chicken is crispy, otherwise they will be crispy.