A while ago, Mr. Zhao reminded me that the chestnut season is coming, and we can start hoarding chestnuts. After thinking about it for a long time, it seems that there is nothing more classic than "chestnut roast chicken", so I bought chicken and chestnuts and made it for a weekend.
The five approaches that have been tried are:
① Fly water, use chicken legs, cooking wine + mushroom broth, stew slightly: the taste is not fragrant enough, and the chestnuts are not glutinous enough.
②Flying water, using chicken drumsticks, beer + mushroom broth, prolonging the stewing time (the same below): There is beer flavor, but the taste of chicken is still not fragrant enough.
③Marinate first and then fry, use wing root, cooking wine + mushroom broth: the taste and texture of wing root are not as good as chicken thigh.
④Marinate first and then fry. Use chicken legs, beer, and mushrooms to replace colored peppers: colored peppers grab the taste and are easy to rot. In fact, I quite like this version.
⑤Marinate first and then fry, use chicken drumsticks, beer + mushroom broth: the taste is more fragrant and more layers.
Of course, the details have also been adjusted, such as the amount of salt, sugar, soy sauce, the timing of adding, whether to marinate with cooking wine or beer, and so on. After comparison, my favorite is the fifth version, which is marinated first and then fried. The method of using beer, dried shiitake mushrooms, and adding shiitake mushroom water is very fragrant and rich in layers.
Roast Chicken with Mushroom and Chestnut
Ingredients:
3 chicken legs
15 chestnuts
1 small bowl of dried shiitake mushrooms
Appropriate amount of hot water
6 dried chillies
5 cloves peeled garlic
4 slices of ginger
1 can of beer
4 spoons of soy sauce
White sugar 1/2 tsp
Appropriate amount of crushed black pepper
Appropriate amount of salt
Appropriate amount of vegetable oil
Practice:
1. Cut each chicken leg into 3-4 pieces.
—Every time you buy a whole chicken, you will throw away a lot of parts. It is better to buy chicken legs directly, which is easier to deal with. And ah, what cut of meat tastes better than chicken thighs?
2. Pour in 1/4 can of beer, 2 spoons of soy sauce, and 2 slices of ginger, stir well, cover with plastic wrap, put it in the refrigerator, and marinate for more than two hours, or overnight.
— The purpose of marinating in advance is to remove the fishy smell and taste. If you don’t want to open a can of beer in advance, you can also replace it with cooking wine, 1-2 spoons are enough.
— Spoon refers to the spoon used for ordinary meals.
3. Rinse the dried shiitake mushrooms with cold water to remove dust, pour in a large bowl of hot water, and soak for 30 minutes.
—I don’t often eat fresh shiitake mushrooms in my family, and always have dried ones. The hot water for soaking dried shiitake mushrooms is a natural broth, which is much better than using clear water. It is strongly recommended to use dried shiitake mushrooms! The taste is definitely not the same as the fresh one!
4. Handling chestnuts: cut a knife at the tail of chestnuts first, and then peel off the shell. Soak in hot water for a while to remove the inner skin.
——Here, Amway opens chestnut artifact + chestnut hands, one is to open the mouth and the other is to peel the hard skin. When I bought chestnuts, the boss gave them to me. Opening the chestnut artifact will cut the chestnut meat. If you need to keep the inner skin intact, don't be too hard when you start~
5. Heat up the frying pan, add an appropriate amount of base oil, and when the oil temperature rises slightly, add the marinated chicken drumsticks and fry each side until golden.
—It must be fried until the outer skin is golden, the browning will be sufficient, and it will be fragrant~!
6. Add dried chili, sliced ginger and garlic, and stir fry slightly.
– For the peppers I used bullets.
7. Pour in the remaining beer, 2 spoons of soy sauce, 1/2 spoon of white sugar, and cook for 3-5 minutes on high heat.
—The amount of beer is between 1/2 can and 1 can, too little and tasteless.
8. Put the chestnuts, shiitake mushrooms and soaked shiitake mushrooms in the upper layer of clear water. The amount of water should not be too small, almost equal to or slightly submerged with the ingredients.
9. After the high heat boils, turn to low heat, cover and simmer for 30 minutes. After the chestnuts are soft and glutinous, turn on high heat to collect the juice, and season with appropriate amount of salt and black pepper according to taste.
- If there is froth, skim it with a slotted spoon.
Chestnut Roast Chicken is ready, if you make this dish, remember to post
Because chestnuts contain starch, if you use rice as your staple food, you should eat it in moderation, otherwise the carbohydrates will exceed the standard~ However, this dish is still very good for rice😂. In addition, you can add a small green vegetable to supplement dietary fiber.
Please share this with your family and Friends
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