Chicken leg with chestnuts

Main Ingredients

• Chinese chestnut 400 g
• drumsticks 10

Auxiliary Ingredients

• The soy sauce A moderate amount of
• Rock sugar appropriate amount
• Cooking wine appropriate amount
• garlic A moderate amount of
• ginger appropriate amount
• scallion A moderate amount of
• Chicken essence appropriate amount
• Sichuan Pepper appropriate amount
• Red pepper A moderate amount of
• salt A moderate amount of
• Anise appropriate amount
• Sesame oil appropriate amount

1. tips for peeling Chestnut:Put the bought chestnuts in a cool, ventilated and dry place to air for a few days, which is not only conducive to preservation, but also conducive to peeling. When using, wash some chestnuts, cut a small hole in each chestnuts with a knife, take a small soup pot, add an appropriate amount of water to boil, add a little salt, then pour in the chestnuts, cover the pot and stew for more than 5 minutes (the fire is off when stewing), and then you can peel them. Take them from the soup pot one by one. Don't take them all out or peel them until the water is cool. It will become difficult to peel them again, Find the small hole we just cut with a knife. It's very easy to peel. The complete chestnut meat can be easily taken out ~ the peeled chestnut meat should be put in clean water for standby.2. if the chicken legs or chicken nuggets are chopped, the chestnuts can be stir fried with the chicken. I use the whole leg. In order to taste better, I cooked the chicken legs in advance, and then stewed with chestnuts. If you add it too early, the chestnut is too rotten. You don't like the taste.3. you can also marinate chicken with cooking wine and soy sauce in advance, which is also convenient to taste. I didn't marinate here, just stir fry. I prefer this, so it depends on my own habits and preferences.