Chestnut stewed chicken with rice cakes, this dish is too satisfying, nutritious and delicious, easy to practice, and the family loves to eat

【Name of the delicacy】: Rice cake chestnut chicken.

[Prepare ingredients]: 100 grams of hard rice cakes, six large chicken thighs, 15 ready-made cooked chestnuts, millet spicy rings and a little minced garlic.

[Preparation of auxiliary materials]: oyster sauce, cooking wine, light soy sauce, rock sugar, dark soy sauce, salt, chicken essence, starch.

Step 1: First, chop the chicken thighs into small pieces, filter the blood water in clean water for 15 minutes, then wash them and set aside; Cut the rice cake into small pieces.

Step 2: Prepare a slightly larger bowl, put the sliced chicken pieces into it, add two spoonfuls of cooking wine, a spoonful of light soy sauce, 1 gram of salt, a little minced garlic, repeatedly pinch for 30 seconds, then marinate for 15 minutes.

Step 3: Add an appropriate amount of oil to the pot, pour in the marinated chicken pieces at 50% oil temperature, and stir-fry over high heat until the chicken pieces are broken and the whole body is white.

Step 4: After that, put the processed rice cakes and chestnuts into it, add water that is flush with the ingredients, two spoons of cooking wine, one spoonful of light soy sauce, one spoonful of dark soy sauce, six rock sugars, bring to a boil over high heat, stir a few times, then cover and turn to low heat and simmer for 20 minutes.

Step 5: Finally, open the lid and reduce the juice over high heat, add 1g of edible salt and chicken essence, an appropriate amount of millet spicy rings, stir-fry a few times, and you can taste it out of the pot.