Chinese Food
Crispy and spicy version of roasted chicken with chestnut
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There used to be whole chicken stewed with chestnut in my hometown for Chinese new year, but I didn't like to eat it and feel too sweet. I can't help but buy a lot of California chestnuts. So I thought of improving the way of cooking chicken with chestnuts. I added a little bean paste and horseshoes. I stewed them in a cast-iron pot. The pot was full of fragrance. Thick sauce, some red oil, crispy horseshoes, fragrant and glutinous chestnuts and rotten but not scattered chicken pieces made people have a big appetite.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Cut red pepper into small piece
Step2:Stir fry pepper in hot pot and cold oil over low heat. Scoop out peppe
Step3:Stir fry the chicken until the discolored meat harden
Step4:Stir fry ginger slices with oil in the pot. Stir fry bean paste into red oi
Step5:Stir fry the chicken pieces evenly. Stir fry the cooking wine until the water content of the chicken dries out gradually and the flavor comes out
Step6:Put in water, soy sauce, sugar and octagonal lid and simmer until the chicken is 60 or 70% rotten (better change to a cast iron pot and simmer. It's more fragrant
Step7:Put in chestnut and horseshoe. Season with salt. Simmer for another 15 minutes and you will be out of the pot
Step8:The soup is thick, the chestnut is rotten but not scattered, the horseshoe is crisp, the chicken is slightly sweet and spicy, rotten and chewy. Eat happily.
Cooking tips:There are skills in making delicious dishes.
