| ·Free Range Chicken |
half |
·Shelled chestnut |
400g |
| ·Dried mushroom | 10 |
|
|
| ·Old ginger |
right amount |
·Garlic clove | 3 |
| ·Scallion | 5 | ·Sugar |
5g |
| ·Dark soy sauce |
5ml |
·Cooking wine |
15ml |
| ·Oyster sauce |
15ml |
·Salt |
15g |
Recipe：
1.Please staff in the shop to chop free range chicken into pieces. Soak dried mushrooms in warm water. Garlic peeled and broken with a knife. Put 4 scallion to pull the knot and cut the remain one.
2. Put shelled chestnut in water to boiled, cook for 1 minute and while slight cool peeled.
3. Pour a little oil into the pot, cook until it reaches 7 percent heat, put in chicken stir fry and dry chicken blood till there is no blood, and only left oil and chicken.
4. Put in ginger and garlic stir fry with chicken, after flavor, add sugar, cooking wine and dark soy sauce stir fry well, then put in mushrooms.
5. Pour into the amount of boiling water, add scallion knot and cover the lid. Turn a small heat, simmer until chicken cooked and soft.
6. Add chestnut, cover the pot again and continue to simmer for 20 minutes. Then add oyster sauce and salt, dry sauce with big fire. Sprinkled with scallion and turn off the fire.
Tips:
* Buying shelled chestnuts will be more convenient. You'll be able to easily peel it off with just boiling water.
* The key point of stir fry chicken is remove fishy, put chicken into hot oil stir fry, and will slowly flow a lot of water. Do not hurry, have the patience to dry fried all water, and fry until only remaining the bright oil at the bottom of pot, then you can put in seasoning.