Chinese Food
Braised chicken with chestnut
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At this time of the year, many places have entered autumn. The temperature gradually drops. However, the city I live in is still living in summer. Although I have lived in this city for many years, I am also used to the warm climate throughout the year. But I prefer the place with four distinct seasons and normal alternation of cold and warm. I can be full of expectation for the change of each season. For example, I am looking forward to different seasons The festival can wear different clothes. For example, we are looking forward to the unique scenery of different seasons. The red maple leaves in autumn and the snow in winter... Although the seasons can not be synchronized, we can not see the winter and snow. But the food can be synchronized. Eating the corresponding food in each season can at least prove that every season has been in this city.
Cooking ingredients
Cooking Steps
Step1:Heat a pot of boiling water. Put in ginger slices and sliced chicken piece
Step2:When the water is boiled, skim off the froth and take out the chicke
Step3:Pour oil in a hot pot. Add ginger slices, fragrant leaves, grass nuts and star anise to burst out the fragrance. Stir fry chicken until broke
Step4:Add some soy sauce. Stir fry and color with suga
Step5:Put in the chestnut. Add some water to make it better than the chicken and chestnu
Step6:Cover. Turn to low heat and continue cooking for 15 minutes
Step7:Green and red peppers cut into sections. When the soup is cooked to 80% dry, add green and red pepper
Step8:Add some salt, stir fry until the sauce is thick and even, and hang it on chestnut and meat to make it out of the pot
Step9:Out of the pot ~ ~ isn't it eas
Step10:Ingredients collection ~
Cooking tips:Too big chestnut is not easy to cook. You can cut it down or cook it in advance. There are skills in making delicious dishes.
