Stir-fried chestnut and chicken
When half the chestnuts are cut, rather than just cutting them with a knife, but then break them quickly after making a cut, the flavor will become more likely to get caught in the cracked surface. The chicken is crispy and the skin surface gives it a nice texture.
How to make it
1
Peel the chestnuts and cut into 2%. Cut the chicken thighs into bite-sized pieces.
2
Place a frying pan over high heat and grill the chicken thighs through the skin. Once the whole thing is browned, add the chestnuts and stir, stirring for about 2 minutes.
3
Add the kelp stock and cover with a cooking sheet. After simmering for about 3 minutes, remove the sheet, add honey, light soy sauce, and fried ginkgo noodles and mix quickly.
4
Remove from the heat and serve in a bowl to complete.
Ingredients for 3 people
-
- the chestnut skin peeled
- 100g
-
- Chicken thigh
- 200g
-
- Kelp broth
- 100cc
-
- Honey
- 1/2 tbsp
-
- Light soy sauce
- 1 tbsp
-
- ginkgo shells and deep fried
- 30g
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