Chestnut-Braised Native Rooster

Chestnut-Braised Native Rooster

　　Chestnuts are a major local specialty, rich in starch, protein, fat, sugars, carotene, various vitamins, as well as calcium, phosphorus, potassium, and other nutrients. They have health benefits such as nourishing the stomach, strengthening the spleen, and tonifying the kidneys and tendons. They are commonly used in food processing, cooking dishes, and making snacks. There are various cooking techniques for chestnut dishes, including braising, stewing, stir-frying, and steaming. Made primarily with fresh chestnut kernels and native rooster, the chestnut-braised native rooster features a bright color, tender and fragrant meat, sweet chestnut flavor, and is rich in nutrition—making it a truly delicious dish.

　　Preparation method:

　　1. Select 500g of chestnuts in shell, one native rooster (approximately 1500g live weight), 25g each of green and red bell peppers, 15g of salt, and appropriate amounts of peanut oil, scallion oil, scallions, ginger, light soy sauce, cooking wine, white pepper, garlic cloves, and coriander.

　　2. Make a cross-shaped cut on the shells of the chestnuts in shell, boil them in water for 5 minutes, then remove and peel. Slaughter the native rooster, remove the internal organs, pluck all feathers, clean the carcass, and cut it into 3cm cubes. Cut the green and red bell peppers and ginger into diamond shapes, slice the scallions and coriander into 2cm lengths, and peel and slice the garlic cloves.

　　3. Place an iron pot over high heat, add 1500g of water, and bring to a boil. Add the chestnut kernels and diced green and red bell peppers to the boiling water and blanch for half a minute, then remove and drain. Use the same method to blanch the chicken cubes in boiling water for 3 minutes.

　　4. Heat a wok over high heat, add peanut oil, then add ginger slices, garlic slices, and scallion pieces. Once fragrant, add the blanched chicken cubes, along with cooking wine, light soy sauce, and salt. Stir-fry until the meat turns slightly yellow, then add an appropriate amount of clear broth. Cover the wok, reduce the heat to medium, and braise for 30 minutes. Add the chestnut kernels, white pepper, then switch to low heat and braise for another 15 minutes. Add the diced green and red bell peppers, drizzle with scallion oil, stir-fry for 30 seconds, then serve.

　　5. Transfer the dish to a clay pot, arrange it neatly, and sprinkle with coriander.

　　Information source: Shangcheng County Specialty Dishes Research Association