Recipe: Autumn incense chestnut roast chicken leg
Notes:
In the autumn season, chestnuts are in the market, and the chestnuts are rich in nutrients and delicious. Today, this chestnut-roasted chicken leg is the home-cooked dish on my autumn table. Fresh chestnuts and fresh chicken legs are seasoned with a sukiyaki sauce of Yixian, a soy sauce without additives and preservatives. The dish highlights the aroma of the ingredients themselves.
Ingredients:
- 8 chicken legs
- Chestnut 240g
- 3 tablespoons of Yishou Shouxi pot sauce
- 1 soy sauce
- 1 tbsp of rice wine
- a little rock sugar
- Four chives
- Ginger 4
- Appropriate amount of water
- Plant oil
Steps:
-
After the chicken legs are washed and controlled, use kitchen paper towels to drain the water for later use. Wash the small shallots into knots and slice the ginger.
-
The chestnut clams are peeled and peeled off.
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Chestnuts are boiled in a boiling water pot for a minute.
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Hot pot cold oil first under the chestnut stir-fried for a while, discolored and then popped out.
-
In addition, put the ginger in the pan, stir-fry the sauté on the onion, pour the chicken leg and stir fry until the break, cook the rice wine along the pot and stir fry, add the fresh oyster sauce, soy sauce, stir fry Color, add fried chestnut, stir well, pour boiling water and chestnut chicken flush, add a little rock sugar.
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The fire is boiled and turned to a small fire to continue stewing.
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After stewing for 25 minutes, open the fire and dry the soup.
Tips:
The sukiyaki sauce, which is mainly used for seasonings, contains white sugar, sake, miso, squid, and savory. So I only added a little yellow wine to the cockroach, soaked in the old color, the ice sugar was freshly colored, and the rest of the seasoning was not put. If you feel that the taste is not salty enough, you can add a little salt.
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