Braised spiced chestnut chicken recipe

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn from me to make braised five-spice chestnut chicken

1.1 After thawing and cleaning the free-range chicken, cut the chicken parts except the chicken neck, vertebrae, chicken feet, chicken wing tips and chicken offal into large pieces with a knife. (Chicken necks, vertebrae, etc. are used as soup base; chicken giblets are used as stir-fry or soup base)

2.2 Choose ecologically raised chickens of about 8 months old, slaughter and clean them, freeze them in the refrigerator for about 24 hours, and then take them out to thaw.

3.12 After processing the chicken neck, vertebrae, chicken feet and wing tips, place them in a fresh-keeping bag and refrigerate.

4.21 Steam fresh chestnuts in a microwave oven at medium-high power for about 5 minutes, then peel off the shells.

5.1 Place the processed ingredients on a side dish and set aside.

6.2 Choose natural spices such as cinnamon, fennel, bay leaves, peppercorns, ginger, and shallots, wash them with warm water and let them dry. (Moldy ones are not acceptable)

7. Add appropriate amount of pepper oil to the pot. When the oil temperature rises to about 50 degrees, add ginger, green onion, cinnamon, and fennel, and stir-fry over low heat to bring out the aroma.

8. When the aroma is strong and the spices are slightly yellow, add bay leaves and other spices and stir-fry briefly.

9.1 Stir-fry over high heat until the protein on the surface of the chicken coagulates and the meat changes color.

10.2 When the spices are fried until brown and fragrant, add the processed chicken pieces and spray with cooking wine.

11. Add the processed chestnuts and stir-fry for a while.

12. After the chestnuts change color slightly, add appropriate amount of dark soy sauce, fine salt and white sugar and stir-fry until they are colored.

13. Add enough water.

14. Cover the pot, bring to a boil over high heat for about 5 minutes, then simmer over low heat for about 20 minutes until the chestnuts are crispy.

15. When the chestnuts are crispy and fragrant, use high heat to thicken the soup, season it, add chopped green onions, stir-fry and serve.

16. Picture 1 of the finished dish “Braised Five-Spice Chestnut Chicken”.

17. Picture 2 of the finished dish “Braised Five-Spice Chestnut Chicken”.

18. Picture three of the finished dish “Braised Five-Spice Chestnut Chicken”.

After reading the above introduction to the recipe of braised five-spice chestnut chicken, do you have any reason to eat instant noodles after get off work? What reason do you have not to be nicer to yourself? While there is still plenty of time, please try making it yourself, so that you can truly enjoy food and enjoy life.