板栗烧鸡

2024-07-25 18:02:23 1815

板栗烧鸡
加入花椒和八角,会在一定程度上使鸡肉看起来颜色微黑,但味道香浓。家常味不要香油和水淀粉亦可。

Details of ingredients

  • 板栗350克
  • 鸡腿4个
  • 大蒜3粒
  • 花椒30粒
  • 八角1粒
  • 青蒜1根
  • 生姜1块
  • 葱头2截
  • 酱油1汤匙
  • 黄酒1汤匙
  • 鸡粉1汤匙
  • 水淀粉1汤匙
  • 香油半汤匙

Technique

  • 难度初级
  • 工艺
  • 口味五香
  • 时间半小时

Steps to make 板栗烧鸡

  • 1.将板栗在背部开个口或剖成两半,用开水浸泡5分钟,去壳去膜。
  • 2.把生姜切成片,青蒜切成段。(生姜忘在菜板上啦,没拍到。)
  • 3.将鸡腿铡成小块,反复冲洗漂去血水后,沥干。
  • 4.炒锅内放油,油热后,加鸡肉,炒干水分后捞出(省去炸的步骤)。
  • 5.锅洗净另行放油,放入花椒八角炒出棕褐色,有椒香的时候,下葱姜蒜炒香。
  • 6.往锅内投入鸡块,加黄酒、酱油翻炒均匀。
  • 7.往锅内注入没住鸡块的水,调入适量盐,加板栗翻均匀,以中小火加盖焖烧。
  • 8.锅内收汁时,加入青蒜苗、鸡粉、1汤匙水淀粉翻炒均匀,淋入香油,即可。
  • 9.操作完成,出锅装盘。
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