Stir-fry chestnuts on the street, buy some and make it yourself, dense and sweet, eat two more bowls of rice, really satisfy your cravings

Today I will share with you the practice of chestnut stewed wing root, the color is golden and buttery, the chicken is tender and chestnut fragrant, sweet, salty, delicious and natural, with fragrant rice, I am a little worried about whether today's rice is enough 

 【Making chestnut stewed wing root】

【Prepare ingredients】: chicken wings, fresh chestnuts, garlic.

[Ingredients]: salt, sugar, light soy sauce, dark soy sauce, boiling water, cooking oil.

【Chestnut shell peeling skills】:

Fresh chestnuts with a knife on the chestnut skin to make a small incision, do not need to cut the chestnut skin very deeply, boil water in the pot, add 1 tablespoon of salt to the chestnut over high heat and boil for 15 minutes, turn off the heat, let the chestnut soak in hot water for a while, the water becomes warm and begin to peel the chestnut shell, peel it and set aside.

【Operation】:

Cut the chicken wings in half into two pieces, soak in water for 10 minutes to remove blood and debris from the chicken bones, remove and drain the water, and mince the garlic for later use.

Heat a wok, pour in 1 tablespoon of cooking oil, add minced garlic and stir-fry over low heat to bring out the garlic fragrance, add the chicken wings and turn to high heat and stir-fry, fry the water and chicken fat of the chicken wings, and fry until the chicken wings change color and golden brown.

Add 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce and 1 tablespoon of cooking wine to the pot, stir in, add 1 tablespoon of sugar and stir-fry until the chicken wings are colored and flavorful, pour in the boiling water that has not covered the chicken wings and bring to a boil over high heat.

Take a clean casserole, heat it over low heat, dig the chicken wings in the wok into the casserole with a spoon, turn to high heat and bring to a boil, put in the chestnuts, then turn to low heat, cover the casserole and simmer for 20 to 30 minutes.

When the soup slowly thickens, add half a spoon of salt to taste, turn to high heat to reduce the soup, turn off the heat and serve the casserole with a rag to the table.

Tips:

Roast chicken wings must use hot water, the wings will be softer and tenderer, I think the key to the deliciousness of this dish is that there is no need for any side dishes, the last salt can also be left out, just the sweet aroma of chestnuts is enough, if you like it, you can also try to put some of your favorite dishes to match