Chestnut chicken practice (common practice of corn chicken)

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List of contents for this article:

1、Authentic recipe for chestnut chicken
2、How to practice chestnut chicken
3、Home-cooked Chestnut Chicken
4、How to braise chestnut chicken

Authentic recipe for chestnut chicken

Preparation: Buy fresh chestnuts and whole chicken. Wash the chestnuts, put them in a pan and cook until done, then peel them for later use. Clean the chicken after slaughtering and cut it into palatable pieces. Heat the pan and cool the oil: Add enough cooking oil to the pan. When the oil temperature rises to 70% heat, add the chopped onions, ginger and garlic, and stir-fry to create the fragrance.

Chestnut chicken is a traditional and famous dish in Jinan, Shandong Province. It is famous for its tender and rotten chicken, soft chestnuts, red and bright color, and fragrant taste.

Chestnut chicken (Chestnut Roast Chicken) Home-cooked ingredients Chicken leg meat 800g Raw chestnut 500g Ginger Appropriate amount of onion 1 garlic 1 dried red pepper Appropriate amount of pepper Appropriate amount of cooking wine Appropriate amount of soy sauce Appropriate amount of salt Appropriate amount of soy sauce Appropriate amount of soy sauce (optional, small amount of color adjustment) Appropriate amount of boiled water Method/Steps Pretreatment of ingredients Cut the chicken leg meat into uniform small pieces, put it in the pot with cold water and blanch it with water (you can add a small amount of ginger slices to remove the fishy smell), skim off the foam after the water is boiled, and remove and drain the chicken for later use.

The method of preparing chestnut chicken is as follows: ingredients prepare chicken legs, 2 chestnuts, about 20 olive oil, a little green onion, ginger, a little salt, a little soy sauce, 1 spoon of cooking wine, a little rock sugar, 10 grams of cinnamon, 1 piece of fragrant leaves, 1 spoon of soy sauce, 1/2 tablespoons of star anise, 2 water, 1 spoon of method steps Preprocess ingredients, wash and cut into pieces, peel the chestnuts, cut the onions, and slice the ginger. Blanch water to remove the fishy smell, add the chicken leg meat in cold water, add a little cooking wine to remove the fishy smell, and add chestnuts when the water is about to boil. After boiling the pan, skim off the floating foam, remove the chicken nuggets and chestnuts for later use.

Chestnut chicken is a classic dish made with chestnuts and chicken as the main ingredients and cooked with a variety of spices. The taste is salty, fragrant and slightly spicy, the chestnuts are waxy, and the chicken is tender and tender. Here are the details: Prepare the ingredients Main ingredients: 200 grams of chestnuts, 300 grams of chicken. Accessories: 2 star anise, 1 piece of cinnamon, 2 pieces of fragrant leaves, 2g cumin, 10 dried peppers, 5 g of pepper, 1 piece of ginger, 3 cloves of garlic, 3 onions.

The most authentic way to braise chestnut chicken is as follows: Prepare ingredients: 500g of chicken legs, 100g of cooked chestnuts. Excipients: 10g of oil, 10g of ginger, 30g of cooking wine, 15g of rock sugar, 20g of light soy sauce, 10g of soy sauce, 28g of oyster sauce, 3 star anise. Production steps: Processing chicken legs: Wash the chicken legs, chop them into pieces, and wash them again to remove blood. Prepare cooked chestnuts: Cooked chestnuts can be used directly. If they are raw chestnuts, they need to be cooked or stir-fried in advance.

How to practice chestnut chicken

1. Chestnut chicken is a traditional and famous dish in Jinan, Shandong Province. It is famous for its tender and rotten chicken, soft chestnuts, red and bright color, and fragrant taste.

2. Chestnut processing: Wash the chestnuts and cut them in half to facilitate the flavor during subsequent cooking. Processing of excipients: slice 1 piece of ginger; cut 10 dried peppers into long sections; cut 3 onions into sections; and dice 3 cloves of garlic. Cooking steps and stir-fry the base material: Put appropriate amount of oil into the pan, heat the oil temperature until 70% hot, add the bean paste and stir-fry the red oil. The addition of bean paste can add strong sauce flavor and spicy flavor to the dishes.

3. Home-cooked ingredients for chestnut chicken (chestnut roast chicken): chicken leg meat 800g raw chestnut 500g ginger, appropriate amount of onion, 1 garlic, 1 dried red pepper, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of soy sauce (optional, a small amount of color), appropriate amount of boiling water, Method/steps Pretreat the ingredients, chop the chicken leg meat into uniform small pieces, put it in the pan with cold water and blanch it with water (a small amount of ginger slices can be added to remove the fishy smell), skim off the foam after the water is boiled, and remove the chicken and drain it for later use.

4. The practice of chestnut chicken is as follows: Prepare the main ingredients and preliminary treatment, use chicken leg meat, chop it into uniform pieces, and rinse it with clean water. Add 1 spoon of cooking wine, 1 spoon of soy sauce, and 4 slices of ginger to the chicken nuggets, stir well, and marinate for 30 minutes to remove the fishy smell and add flavor. Soak dried mushrooms in warm water for 30 minutes until completely stretched. After soaking, squeeze dry. Handle chestnuts with a knife to draw a cross blade on the surface of the chestnuts, and the depth must penetrate through the shell.

5. Practice of chestnut chicken: Chestnut chicken is a traditional and famous dish in Jinan, Shandong Province, and belongs to the Shandong cuisine family.

Home-cooked Chestnut Chicken

The most authentic method of braised chestnut chicken is as follows: Ingredients preparation: Ingredients: 500g chicken legs, 100g chestnuts. Excipients: 10g of oil, 10g of ginger, 30g of cooking wine, 15g of rock sugar, 20g of light soy sauce, 10g of soy sauce, 28g of oyster sauce, 3 star anise. Production steps: Prepare ingredients: Wash the chicken legs, chop them into pieces, and wash them again to remove blood. Prepare cooked chestnuts for later use.

Chestnut chicken is a traditional and famous dish in Jinan, Shandong Province. It is famous for its tender and rotten chicken, soft chestnuts, red and bright color, and fragrant taste.

How to braise chestnut chicken

1. The simple method of braising chestnut chicken is as follows: Main ingredients: Sanhuang chicken, half chestnut, 300g, soy sauce, 1 spoonful of soy sauce, 1 spoonful of rice wine, 1 spoonful of sugar, appropriate amount of star anise, 2 onions, 3 ginger, 1 piece Specific steps: Prepare ingredients: After cleaning the chicken, cut into pieces, soak the chestnuts in boiling water, remove the shells and skin them for later use. Saute star anise: Add oil to the pan, add star anise and saute until fragrant. Add the chicken nuggets and stir fry until thoroughly. Add light soy sauce, soy sauce and rice wine, and continue to stir-fry well.

2. The most authentic method of braised chestnut chicken is as follows: Prepare ingredients: 500g of chicken legs, 100g of cooked chestnuts. Excipients: 10g of oil, 10g of ginger, 30g of cooking wine, 15g of rock sugar, 20g of light soy sauce, 10g of soy sauce, 28g of oyster sauce, 3 star anise. Production steps: Processing chicken legs: Wash the chicken legs, chop them into pieces, and wash them again to remove blood. Prepare cooked chestnuts: Cooked chestnuts can be used directly. If they are raw chestnuts, they need to be cooked or stir-fried in advance.

3. The most authentic way to braise chestnut chicken is as follows: Prepare ingredients: 500g of chicken legs, 100g of cooked chestnuts. The meat of the chicken legs is delicious and is ideal for making braised chestnut chicken; cooked chestnuts save the trouble of peeling and are easier to taste. Excipients: 10g of oil, 10g of ginger, 30g of cooking wine, 15g of rock sugar, 20g of light soy sauce, 10g of soy sauce, 28g of oyster sauce, 3 star anise. These ingredients together constitute the rich aroma and delicious taste of braised chestnut chicken.

4. Braised chestnut chicken is a dish that uses grass chicken and chestnuts as the main ingredients. It has the effects of nourishing the stomach and strengthening the spleen, replenishing the kidney and strengthening the muscles. It is suitable for the weak after illness. Tools/raw materials Grass chicken Half chestnuts 250 grams of spring onions 2 ginger 1 piece of five-spice powder a little cooking wine 1 small spoon of soy sauce, appropriate amount of salt, a little sugar 1 small spoon of oil, appropriate amount of method/steps Prepare half grass chicken, 250 grams of chestnuts, 2 onions, 1 piece of ginger.

5. The method of braised chestnut chicken is as follows: Tools/ingredients: 1 tender chicken (about 500 grams) raw chestnut 250 grams of cooking wine 1 tablespoon sugar 1 tablespoon raw flour, soy sauce, and soup each appropriate amount Steps/Method: Step 1: Processing chicken meat After cutting the chicken meat, cut the chicken into 3 cm square pieces, place it in clean water, rinse and strain it to dry. Step 2: Remove the shell of the chestnut and chop the chestnut into two pieces, put it in a boiling water pot and cook until the shell and meat are easy to peel off. After removing, peel off the outer shell and inner coat film.