板栗燒雞 乾果之王板栗與雞碰撞出的滋補美味 雞肉鮮滑 板栗甘甜 汁濃醇厚 ｜ How to make Chestnut Chicken

板栗烧鸡 干果之王板栗与鸡碰撞出的滋补美味 鸡肉鲜滑 板栗甘甜 汁浓醇厚 色泽红亮 看一眼便食欲大增

食材
走地鸡 1只
板栗 20粒
清水 500克

调料
青葱 2根
姜 1块
蒜瓣 10瓣
八角 1粒
桂皮 半根
冰糖 10克
黄酒 20克
老抽 1勺
干辣椒 几粒
盐 1茶匙

做法
1. 走地鸡切块、洗清、浸泡半小时后淋干，用酱油抹匀上色
2. 热油下姜片煎香，倒入鸡块炒至焦黄
3. 加调料、水、葱姜蒜和盐，中小火焖煮20分钟
4. 倒入板栗，继续焖煮30-40分钟，大火收汁，盛出可食

Chestnut chicken - the chicken is fresh and smooth, the chestnut is sweet and the juice is rich and mellow

Ingredients
1 free-range chicken
20 chestnuts
500 grams of water

Seasoning
2 shallots
1 piece ginger
10 garlic cloves
1 star anise
Cinnamon half root
10g rock sugar
20g rice wine
1 spoon of dark soy sauce
A few dried chili peppers
1 tsp salt

Steps
1. Cut the free-range chicken into pieces, wash, soak for half an hour, drain and dry, spread evenly with soy sauce for coloring
2. Fry ginger slices in hot oil until fragrant, pour in chicken pieces and fry until browned
3. Add seasoning, water, onion ginger garlic and salt, simmer for 20 minutes on medium-low heat
4. Pour in the chestnuts, continue to simmer for 30-40 minutes, collect the juice over high heat, and serve out edible
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