|2 (about 300g)|
|15 (about 100g shelled)|
light soy sauce
Old Smoke (I don’t have it so I didn’t add it)
Erythritol twice as sweet
Cassia Anise Leaf
|Just one slice/block of the same.|
How to cook chestnut chicken in rice cooker without oil
To prepare the chestnuts, I cut off the hard shells of the chestnuts The hard shells of the buttocks, then boiled in boiling water for three minutes, remove the shells, chestnuts are already half-ripe!
Soak the chicken thighs in blood and wash them, peel the skin! Heat removed removed removed
If you don’t care, you can keep it.
Bone-in, cut into pieces
(Because I only have a kitchen knife in my dormitory, I can’t cut the bones, so if you like to eat with bones, feel free to cut them into pieces, or switch to other parts of the chicken and cut them into pieces.
Heat the rice cooker on the cooking setting and fry the chicken skin in the oil.
Add a small onion and a few cloves of garlic and fry until lightly charred.
Add the chicken pieces and fry them.
Add two teaspoons of wine, one teaspoon of light soy sauce, one teaspoon of dark soy sauce, one teaspoon of oil, some sugar substitute, a small piece of cinnamon, a small piece of star anise, a fragrant leaf (no spices can be omitted), stir-fry again, add 100-150g of water to almost cover the ingredients.
It is recommended that you turn on the manual juicing after ten minutes, otherwise, like me, when you wait for the cook button to jump, the juices will just be dried up and the spices will form a bit of a potpourri at the bottom!
Blanched some chicken hairy vegetables, lunch complete
You can see the full picture by clicking on the picture, 300g chicken thighs boneless and skinless 225g, even with the seasoning it’s only 1g of carbohydrate
A whole meal without oil or sugar isn’t low in calories anymore, so don’t add other entrees!