Recipe: The must-have dish for my New Year's Eve party [chestnut roast chicken]

Home Cooking Recipe: The must-have dish for my New Year's Eve party [chestnut roast chicken]

Notes:

From small to large, I have also eaten countless New Year's Eve party banquets. In my family, the only dish that can match the long-lasting bacon sausage is the number of "chestnut-burning chicken".  Mushrooms and chestnuts are gifts from the winter land, and they are important ingredients for winter tonic. It is the smartest way to cook with the chickens.  A casserole on the age of the cockroach, the cockroach's hot air was thrown to the lively table, and instantly caught everyone's eye, holding the air, and smashed the lid. The smell of the nose made everyone sigh, and I have been waiting for a long time. I also refused to respect the old and loving the courtesy. I took a golden chestnut and sent it to the entrance. I was so hot and hurriedly spit into the bowl. I am so funny that adults laugh.

Ingredients:

Steps:

  1. Home Cooking Recipe: The local chickens are invited to make a block for the house. The dried mushrooms are soaked in warm water, and the garlic peeled off with a knife. The four shallots are tied into a knot, and the remaining one is cut.

    The local chickens are invited to make a block for the house. The dried mushrooms are soaked in warm water, and the garlic peeled off with a knife. The four shallots are tied into a knot, and the remaining one is cut.

  2. Go to the hard-shelled chestnut and boil it in water. Cook for a minute to turn off the heat. After a little cold, peel off the skin by hand.

  3. Pour a small amount of oil into the pot. After burning to 70% heat, add the chicken pieces and stir-fry until the pot has no water. Only oil and chicken are left.

  4. Add ginger and smashed garlic pieces and stir-fry with chicken nuggets. After the scent is added, add sugar, cooking wine, stir-fry and mix well, then add shiitake mushrooms.

  5. Pour in the right amount of boiling water, put the onion knot, cover the lid, turn to a small fire, cook until the chicken is soft.

  6. Add the chestnut, then cover and continue to cook for 20 minutes, then transfer the oyster sauce, salt, the fire receives the juice thick, sprinkle with shallots to turn off the fire.

Tips:

Tips: ** Buying a chestnut with a hard shell will save a lot of trouble. Just come back with boiled water and you can easily peel off the layer of fur.   ** This step of fried chicken is the key to the simmering. After the oil is hot, put it into the chicken and stir it slowly. It will slowly produce a lot of water. Don’t worry, you should patiently fry all the water and stir it to the bottom of the pot. Only the bright oil is left, when the chicken is almost fried, you can put the next seasoning.   **The chestnuts should not be cooked too long, otherwise they will all be boiled. Once I made such a mistake, I was holding a pot of chestnut slag and burning chicken with tears. ** Chestnut roast chicken is still recommended to use local chicken, generally frozen chicken, feed chicken has no chicken flavor, and it is not good to burn.


Look around:

soup ming taizi durian tofu pizza pumpkin pork margaret jujube noodles fish sponge cake bread cake watermelon huanren pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea