When should chestnuts be added to stewed chicken? How long should chestnuts be added to stewed chicken?

As we all know, chestnuts are a common food in autumn. There are many ways to eat them. They can be fried, stewed, etc. Chestnut stewed chicken is a very popular home-cooked dish. Many people will make chestnut stewed chicken at home. So how long should chestnuts be added to the chicken when stewing it? Let's take a closer look!

When to put chestnuts in chestnut stewed chicken

As soon as chestnuts are on the market, I often cook soup. Every time I cook soup, it is very fragrant and rich. In fact, if you want to cook a good soup, it depends on when to put the chestnuts in. If you like a thicker soup, put it in with the chicken and stew it for about an hour. The soup will be very rich and the chestnuts will be softer. If you like to eat whole chestnuts, put them in 30 minutes before the soup is almost ready. In this way, the soup will be clearer and sweeter! For example, we Cantonese people use casseroles to stew soup. Soups stewed in casseroles taste better!

In addition to using casseroles and stews, you should add ingredients such as red dates and wolfberries according to the season and your own needs to make it more nourishing and nutritious!

How to cook chicken stewed with chestnuts

Ingredients:

500g chicken, 300g chestnuts, 8 chopped dried mushrooms, 15ml cooking wine, 5ml soy sauce, 15ml soy sauce, 5 cloves of garlic, 5 slices of ginger, a little chives

practice:

1. Cut a small hole in the middle of the chestnut, add hot water to the rice cooker and boil it, then steam the chestnuts for 10 minutes. Take them out and let them cool a little before peeling off the shell and skin. You must peel them while they are hot. If they are cold, steam them again before peeling. You can also boil the chestnuts in water before peeling them.

2. Wash the dried mushrooms, cut the garlic and ginger into large pieces and set aside. Wash the chicken, chop it into small pieces and marinate it with soy sauce and cooking wine for a while. It is best to buy a whole chicken, or chicken racks, instead of pure chicken wings.

3. Heat the pan and add a little oil, sauté the garlic and ginger, add the chicken pieces and stir-fry until fragrant, then add the chestnuts and mushrooms and stir-fry for five minutes.

4. Pour in soy sauce and stir well, add 300ml hot water and simmer for 30 minutes on low heat until the chicken can be easily pierced by chopsticks. If not, extend the simmering time appropriately. Turn to high heat to reduce the sauce, add shallots and serve.

Tips for peeling chestnuts

The chestnuts you buy are usually in shells, which are very hard. When they are in shells, place them firmly on the chopping board, chop them lightly with a knife, make a hole in the chestnuts, and then cook them to make it easier to peel. After the chestnuts are cooked, soak them in cold water and then peel them. The chestnut skin is easier to peel.

Boil a pot of water, then turn off the heat and pour the chestnuts in. After high temperature, the chestnuts can be easily peeled with a pair of scissors. If they are difficult to peel when they are cold, turn on the heat for a while. Note that the purpose is to scald the skin, do not boil it, otherwise it will be cooked. (You can also pour half of the chestnuts in first, boil water after peeling them, and then pour them in.)