Stewed Chicken Wings with Chestnuts
By 
Cleaning up the pantry yielded several 100-gram bags of ready-to-eat shelled roasted Chinese chestnuts and a really large one I got from Costco. I feel like a squirrel for hoarding so much chestnuts. I can’t help it; they are my most favorite thing in the world either for snacking or adding to sweet and savory dishes. Like Stewed Chicken Wings with Chestnuts(板栗炒鸡),
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Ingredients
- 8 chicken wings
- 1 tablespoon light soy sauce
- 16 chestnut
- 1/2 tablespoon dark soy sauce
- Szechuan pepper
- 3-4 pcs Kandis
- ginger
- 1 tablespoon tomato sauce
- garlic
Ingredients
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Instructions
- Cut the chicken wings in Bite-sized pieces. Boil off the hot water and take out again. Ginger slices and garlic for 2 people lay cope.
- Chestnut peel and break with the hand in two. Do not cut, since the chestnut otherwise easily crumble.
- The chicken fry them until golden brown in a pot.
- The chicken exit now, drain the oil and put them back into the pan. Then enter the Szechuan pepper and star anise to and continue to fry.
- and stir a tablespoon light soy sauce, a half tablespoon dark soy sauce, 3-4 pieces of sugar and a tablespoon of tomato sauce.
- The pot now fill with water and the chestnut give added. The Heat now put down and simmer for 20 minutes. Then season with salt to taste.
- The fire now superscript. Add the garlic cloves and let cook for so long until the water gets a sauce consistency.
Recipe Notes
Chicken fry it, eat more fragrant. Whole chicken or chicken into the same fire.
Put the sugar wings color better. But the most important is the ketchup of credit. Tomato sauce to taste into the sauce and salty, so taste better, especially mild and attractive colors. Do not worry great ketchup taste.
The role of pepper, put the hold, you can try, I think it is very different.
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