原料:肉鸡1只,栗子500克,花椒20粒,大葱5段,姜6片。
调料:黄酒2汤匙(30ml),老抽3汤匙(45ml),糖1茶匙(5克),盐1茶匙(5克),水淀粉2汤匙(30ml)。
做法:
1)将鸡剁成小块,栗子去皮后对半切开,大葱切段,姜去皮切片。
2)将鸡块焯烫至变色后捞出,用热水将鸡块上的浮沫冲洗干净备用。
3)热锅入油,不等油热,放入姜片、花椒炒出香味后,倒入鸡块,调入黄酒(不要盖锅盖),用铲子不停的煸炒2分钟。
4)倒入老抽炒上颜色后,调入糖和盐翻炒均匀,倒入开水,没过鸡块高度的3/4即可,然后倒入栗子,盖上盖子,用中火焖20分钟。
5)打开盖子,改成大火,调入少许水淀粉勾芡即可。
超级嗦:
**用刀在栗子的硬皮上割开1个口,然后倒入开水浸泡盖上盖子浸泡,5分钟后,拨一个拿一个,否则栗子遇冷,内层的皮还会收缩,不容易拨落。
**拨好后的栗子,也应该放在清水中浸泡,否则表面会氧化变黑。
**肉鸡很容易熟,20分钟完全没有问题,不要担心。
**煸炒鸡块时,或任何需要放黄酒或料酒等烹去肉腥的菜,一定不要在烹入酒后马上盖锅盖,否则腥味就无法挥发出去。
**水淀粉在最后倒入,让汤汁变浓郁。这里淀粉和水的比例为1:5。
Chestnut and Chicken Stew
Ingredients:
Meat chicken: 1 pack
Chestnut: 500g
Whole Szechuan pepper: 20
Chinese leek: 5 pieces (5 cm each)
Ginger: 6 pieces
Seasoning:
Yellow rice wine: 2 soup spoon (30ml)
Dark soy sauce: 3 soup spoon (45 ml)
Sugar: 1 teaspoon (5g)
Salt: 1 teaspoon (5g)
Liquid starch (dissolve starch in cold water): 2 soup spoon (30ml)
Directions:
–Preparation:
*Chop the meat chicken into small pieces, peel and half cut the chestnut;
–Cooking:
*Add water into a deep pan, let the water boil over high-heat;
*Add the chopped chicken, take out until colour changed and rinse them with hot water;
*Add oil into a preheated wok, put in ginger pieces and Szechuan peppers till the smell comes out;
*Add drained chicken and yellow rice wine (don’t lid the wok), keep nonstop stir-frying for 2 minutes;
*Add dark soy sauce, after the chicken is coloured, sprinkle salt and sugar
Pour in boiled water (at the 3/4 height of chicken is enough), then put in chestnut and lid the wok, stew over medium-heat for 20 minutes;Unlid the wok, turn the gas to high-heat, and finally pour the liquid starch, finish.