It’s the season when chestnuts are fragrant again. Every year, the family will use chestnuts to make all kinds of dishes. Today, the curry chicken wings are added with chestnuts and a little dried basil. The dishes exude a strong milk aroma, but also integrate a light aroma of chestnut, plus the special aroma of dry basil. It is a combination of Chinese and western, and can be eaten by all ages. What I can’t say is that “high-end foreign style and high-grade” can be called “low-key luxury and connotation”. There is also that Shuai hasn’t switched to baking, just playing, and the dishes still need to be made. Grasp with both hands and be hard with both hands.


15 chestnuts
Among 10 chicken wings
1 curry
1 tbsp cooking wine
1 tbsp oyster sauce
1 / 2 teaspoon pepper
A little dried basil
1 / 2 teaspoon salt
1 / 2 teaspoon chicken essence
20G butter
50ml light cream
1 / 4 onion
3 slices of ginger
1 section of scallion


Step 1
Add 1 tbsp cooking wine, 1 / 2 teaspoon pepper, onion and ginger to the chicken wings and marinate them for 30 minutes. Then fry them in the pot until they are golden on both sides. The chicken wings I use are small, so I don't cut them. If they are large, I can cut them twice. I forgot to take pictures during the frying process. Excuse me

Step 2
Use a knife to cut chestnut, scald it twice with boiling water, and soak it for 15 minutes

Step 3
It's easier to peel off

Step 4
Put 20 grams of butter into the pot

Step 5
Melt the butter and stir fry over low heat until fragrant. 1 / 4 chopped onions

Step 6
Then add a large piece of curry and stir fry over low heat. It must be low heat, or it will paste

Step 7
Pour chicken wings into the pot and stir fry quickly. Otherwise, paste the pot. If you want to prevent the pot from being pasted, you can add curry pieces after adding water. In contrast, frying with oil over low heat can stimulate the flavor of curry

Step 8
Pour boiling water into chicken wings, and then add 50ml light cream. If there is no light cream, you can replace it with 150ml milk

Step 9
Then add the peeled chestnuts and simmer over medium low heat for 30 minutes. Because the maturity time of chicken wings and chestnuts is about the same, chestnuts should be added at this time. If it is meat, chestnuts should be added later

Step 10
Stew until the chestnuts are soft and mature. Add 1 tbsp oyster sauce, 1 / 2 teaspoon salt and chicken essence to bring them out of the pot. Sprinkle dry basil on the finished product to taste better. You can't add it if you don't have it