How to cook chestnut and black fungus roast chicken

In today’s society, with so many food ordering apps available, how many people are willing to cook their own meals? Ordering food online is convenient, but in the long run, your health will disappear. So, throw away your laziness, get into the kitchen and start practicing. Perhaps, you still need to learn from me how to make chestnut and fungus roast chicken

1. Remove the shell of the raw chestnuts and cook in boiling water for 3 minutes

2.1 Heat oil in a pan, sauté onion, ginger and garlic until fragrant

3.2 Take out and rinse, remove the chestnut coating

4.1 Stir-fry until the chicken pieces turn white, then add 3-4 pieces of rock sugar and stir-fry until melted

5.2 Add the chicken and stir fry

6. Add appropriate amount of cooking wine, dark soy sauce, soy sauce and a little light soy sauce, stir fry evenly

7. Add the peeled chestnuts and soaked black fungus, stir-fry evenly

8. Pour in an appropriate amount of boiling water (just enough to cover the chicken pieces). Bring to a boil over high heat, cover and simmer over low heat for 10 minutes

9. After 10 minutes, add appropriate amount of salt, stir fry evenly, cover and continue to simmer for 10 minutes. When the time is up, open the lid, turn to high heat to reduce the sauce, and add a little chicken essence before serving.

After reading the editor’s detailed analysis of chestnut and black fungus roast chicken, I believe you have a pretty good understanding of it. But if you want to make it delicious, it depends on your own ability. Everyone has a different ability to understand recipes, so the taste of the dishes they make will naturally be different.