The autumn breeze is fragrant with chestnuts, and the chestnut roast chicken comes to one, which teaches you in 2 minutes, and it is necessary to make it nutritious in autumn

Today I will share with you one of the simplest home-cooked chestnut roast chicken, the chicken does not need to be oiled, no need to fry the sugar color, the fried chicken is tender and delicious, not fishy at all, the chestnut powder is glutinous and sweet, you can smell the thick chestnut fragrance and meat fragrance from afar, the soup is thick and salty, the rice is simply invincible, friends who like it can try it!

【Ingredients】1 3-yellow chicken (about 1600g), 500g chestnut, ginger, millet spicy, garlic, green and red pepper, shallots, salt, light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, edible oil;

【Preparation of chestnut roast chicken】

1. The main raw materials of chestnut roast chicken are chicken and chestnut, it is difficult to buy chicken now, today is the common three yellow chicken in the supermarket, buy this one is about 3 and a half catties, you can also use chicken legs instead, peeling chestnuts is a hard work, today in order to save trouble, I bought ready-made peeled chestnuts, 15 yuan a catty, 8 pieces with shells;

2. Clean the three yellow chickens, cut off the excess grease around the chicken butt and it, cut it into small pieces, it is recommended that the skin near the chicken neck is not much, there is too much lymph, only half of it is used today;

3. Clean the peeled chestnuts, cut some ingredients, slice ginger, flatten and peel garlic, cut millet into rings, chopped green onions, green and red peppers into chili rings, and start after all are ready;

4. Add water to the pot, boil the chicken pieces under cold water, blanch, add cooking wine and ginger slices to remove the smell, skim off the foam after the water boils, blanch the water for 1-2 minutes, take it out, wash off the foam on the surface and set aside;

5. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 5 into a heat, add ginger slices, garlic, millet spicy, stir-fry to make a fragrance, then add chicken pieces, stir-fry on high heat;

6. Stir-fry the chicken pieces until the skin is slightly yellow, and there is some oil, start seasoning, add a little cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a small spoon of salt, a little sugar to enhance the freshness, stir-fry evenly;

7. After the taste is adjusted, add chestnuts and water, the water is just over the ingredients, bring to a boil over high heat, turn to medium-low heat and simmer for 20 minutes after boiling, so that the flavors of various ingredients can be better mixed together;

8. Finally, turn on high heat to reduce the juice, add green and red pepper rings and chopped green onions to garnish, stir-fry evenly, and remove from the pot;

9. The delicious chestnut roast chicken is completed, the chicken is flavorful, the chestnut powder is glutinous, and the soup is salty and fragrant;

Summary of the preparation of chestnut roast chicken:

1. The final stew of chestnut roast chicken can be transferred to a casserole, and the taste will be better;

2. If the chicken in the chestnut roast chicken is a free-range chicken, which is difficult to stew, the chicken can be stewed for 15 minutes before adding the chestnuts, otherwise the chestnuts may be stewed;