Ingredients
-
500g chicken legs
-
100g chestnuts
-
25g green pepper
-
25g red peppers
-
seasoning
-
sliced green onions
-
sliced ginger
-
salt
-
white sugar
-
Doubanjiang (broad bean paste)
-
cooking wine
-
soy sauce
-
cornstarch
-
soup stock
-
sesame oil
-
vegetable oil
Directions
Tips
- If you use shelled chestnut, it will have a less fresh and sweet taste. I highly suggest using the chestnut with shell, because it is more aromatic and sweet.
- Use small chestnut is better than a large one. Because small chestnut needs less cooking time, so it preserves the original taste and favor.
- Add less salt in this dish. Sweet and aromatic chestnut is the main taste of this dish. Only use salt for seasoning, if you like the strong taste, you can add chicken powder instead.
Steps
|
1
Done
5 minutes
|
Remove pedicle and seeds of green peppers and red peppers. Cut the peppers into small diamond size. |
|
2
Done
5 minutes
|
Make a small cut on chestnuts. Boil the chestnuts until cooked. Remove and allow to cool. Shell for all chestnuts. |
|
3
Done
5 minutes
|
Debone the Chicken leg. Soak in cold water to remove blood. Remove and rinse with water. Cut into pieces. |
|
4
Done
5 minutes
|
Put into a bowl, add a little salt, soy sauce, cooking wine, cornstarch and mix well. |
|
5
Done
5 minutes
|
Add vegetable oil to a wok and cook until hot. Fry chestnut until fragrant. Remove and drain. |
|
6
Done
5 minutes
|
Use the remaining oil to fry chicken until golden brown. Remove from heat and drain oil. |
|
7
Done
5 minutes
|
Add oil to the pot. Fry shredded green onion and ginger. Then add bean paste to stir-fry until fragrant. |
|
8
Done
5 minutes
|
Add chicken pieces and cooking wine. Then season with salt and sugar. |
|
9
Done
5 minutes
|
Add chicken pieces and cooking wine. Then season with salt, sugar, soy sauce, and soup stock. |
|
10
Done
5 minutes
|
Add chestnut, green and red peppers. Simmer until cooked. |
|
11
Done
5 minutes
|
Use another bowl, add water, cornstarch and mix well. Pour into the pot and continue to cook until soup thicken. |
|
12
Done
5 minutes
|
Drizzle with sesame oil before serving. |
