The alluring aroma of this dish has already got mouths watering before it even reaches the table. Its golden hue and rich fragrance captivate the senses. The chicken is cooked to perfection, tender and flavorful, with each piece absorbing the sweet essence of the chestnuts. The soft and luscious texture of the chestnuts blends harmoniously with the succulent chicken. Paired with the rich sauce, it’s irresistible and a delight to savor. Not only is it delicious, but it also boasts abundant nutritional value, promoting digestion, strengthening the spleen, and nourishing the bones. Come and try making this delectable dish! Challenge your culinary skills and enjoy the pleasure of cooking!
Ingredients for Chestnut Braised Chicken Wings
| Chicken wings | ten |
| Chestnut | 200g |
| Green onion | 20g |
| Chopped green onion | 10g |
| Ginger | 8g |
| Garlic | 6g |
| Star anise | two |
| Fragrant leaves | 2 pieces |
| Sichuan Pepper | 6g |
| Rock sugar | 8g |
| Dried chilli | 5g |
| Light soy sauce | 6g |
| Dark soy sauce | 4g |
| Cooking wine | 6g |
| Salt | 2g |
| Edible oil | 6g |
| Sugar | 1g |
Steps:
1.First, we need to divide the chicken wings in half and rinse them in cold water to ensure that any impurities and blood are washed away. Then, we place the chicken wings in a pot and add an appropriate amount of cold water, along with a small stalk of green onion, three slices of ginger, and a tablespoon of cooking wine. At this point, the stove is ignited with a blue flame, and the water in the pot slowly heats up. As the temperature rises, we see the chicken wings gradually turning white, while foam starts to accumulate on the surface of the water. Once the water comes to a full boil, we use a strainer to skim off the foam, which helps to make the broth clear. We continue to simmer for three more minutes to infuse the chicken wings with flavor. When the time is up, we remove the chicken wings from the pot and rinse them in warm water. This not only washes away any excess foam but also helps to keep the chicken wings tender. After rinsing off the foam, we take out the chicken wings and place them in a bowl, ready for the next cooking step.
2.Put the chestnuts in clean water and rub them with your hands to clean the surface. Next, use a knife to make even cross cuts on the shell of each chestnut, making sure to cut deep enough to open the chestnut skin inside. Once this step is completed, put the chestnuts in lightly salted water and cook over medium heat for about 10 minutes. As time goes by, the aroma of the chestnuts gradually fills the air, making it hard to resist taking a bite.
3.When the cooked chestnuts are no longer too hot to handle, start peeling off the shells and the inner brown skin, revealing the sweet and delicious flesh inside. Also, make sure to scrape off any black skin stuck to the flesh to make the chestnuts cleaner and tidier. Finally, place the peeled chestnuts in a bowl.
4.Cut the scallions into sections, slice the ginger, and clean all the other spices. Prepare a seasoning sauce by mixing 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and 1 gram of white sugar. Stir well and set aside.
5.Add an appropriate amount of cooking oil to the pan and add the rock sugar over low heat. Slowly simmer until it turns brown and foams appear. The caramelized sugar is ready.
6.Pour the cooked chicken wings into the pan and stir-fry over medium heat until they turn red. This step is mainly for coloring purposes.
7.Add the peeled chestnuts to the pan and stir-fry evenly. Then, pour in enough boiling water to cover the ingredients, increase the heat to high, bring it to a boil, and then reduce to low heat. Cover the pan and continue simmering for 25 minutes.
8.Increase the heat to high to reduce the sauce, leaving a small amount of broth without drying it out completely. Turn off the heat, transfer to a serving plate, sprinkle with chopped scallions, and present this delicious dish.
Tip
1.The chicken wings should be blanched in boiling water first to remove any blood and impurities, resulting in a taste that is fresh and a pleasant aroma.
2.Be careful not to overcook the caramelized sugar, as it can darken the dish and create a bitter taste. If uncertain, it’s better to err on the side of caution and go lighter with the caramelization. If it turns out too light, you can add dark soy sauce to rectify it, but once it’s overcooked, there is no remedy.
3.Adjust the seasoning according to personal preference.
This chestnut braised chicken wings dish is not just a delicacy, but also an emotional expression and a manifestation of familial love. On this wonderful weekend, accompanied by the aroma of chestnut braised chicken wings, it became a cherished memory of their friendship and family.