The winter solstice is as big as a year. When I was a child, every winter solstice day, my mother would kill a chicken raised by herself and stew it for us with some chestnuts planted by my grandmother in the countryside of Luotian, Hubei Province. The family got together. Although the weather was cold, they ate warm and warm.

Ingredients

1 chicken
Chestnut 1 kg
15g ginger
2 shallots
1 tablespoon cooking wine
1 tablespoon braised soy sauce
1 tablespoon super soy sauce
1 tsp salt
1 tablespoon soybean paste

Directions

Step 1
After all the ingredients are cleaned, first peel off the chicken's board oil and put it aside for standby, then chop the chicken into small pieces, slice ginger and chopped green onions, and then start the pot. First put a small amount of water, and then put the spare chicken board oil in. After the water is dry, stir it over low heat

Step 2
Until the chicken oil is completely fried, throw away the oil residue, add ginger slices, pour in the chicken and start stir frying

Step 3
Stir fry the steam until the chicken is out of oil, add 1 tablespoon cooking wine, 1 tablespoon braised soy sauce, 1 tablespoon super soy sauce, 1 tablespoon soybean sauce and 1 tablespoon salt, stir fry evenly, and pour in boiling water that has not been chicken nuggets

Step 4
Bring to a boil, then add chestnuts

Step 5
Bring to a boil again, put into an electric pressure cooker and stew with chicken and duck

Step 6
After stewing, sprinkle with scallions and serve on a plate. In a crowded home, you can also add all kinds of favorite side dishes to stew hot pot