Braised chicken leg with chestnut sauce
Autumn is really a comfortable season. What I saw in my eyes was a bright and sunny autumn sky. What I felt was a cool and pleasant autumn wind. What I smelled was a thick sweet scented osmanthus. On the table, I could taste the autumn chestnut. It's also the season of chestnut harvest. It's a joy to think of tasting the delicious food expected for a year. Chestnut roasted chicken is a must. This time, the roasted chicken with chestnuts was made with kingler sauce, which was introduced by the gourmet world. The original delicious dish has richer juice and beautiful color. The chicken is fresh and tender, and the chestnut powder is waxy. The taste is really great.1. chestnuts are cut in half, peeled off after removing the skin, and then peeled after removing the blisters. This method is very simple. You can try it.2. because of the change of diet concept, the family do not like oily dishes. This is a meat dish without extra fat.
Step 1 . Wash chicken legs and cut into small pieces. Prepare ginger and garlic.
Step 2 . Put chicken legs in the pot, add cold water, and then boil over medium heat.
Step 3 . When the chicken leg changes color, remove the foam from the soup.
Step 4 . While cooking the chicken legs, chop the chestnuts and peel them for use.
Step 5 . After the chicken is almost cooked, add the chestnuts, ginger and garlic, and boil over medium heat.
Step 6 . When the chestnuts are cooked, pour an appropriate amount of soy sauce into the pot and color it.
Step 7 . Add the appropriate amount of Ginger sauce.
Step 8 . Add salt to the pot. Because the sauce has salt, add less salt. Add salt and then harvest the juice over high fire.
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