Method 1 (chestnut stewed chicken): Ingredients: chestnut\chicken (containing chicken bones). First use to open a small opening on one side of the chestnut (not too deep), and then cut the opening Pour the chestnuts into a pot of boiling water and cook for about 20 minutes. After five minutes, pick them up and peel off the chestnut shells. Then pour the chicken into the soup pot (no other ingredients are needed). Add water or canned chicken soup (the amount should be the same as that of the soup pot). The ratio of chicken to chestnuts is 2:1). After boiling over high heat, simmer over slow fire for two hours. If you want to get more flavor, you can simmer for longer. The soup will be thicker and not greasy. The soup is thicker than the original one. It had more chestnut flavor before~ Not bad! Similar to method 1, you need to open a small opening for each chestnut, and then pour it into a pot of boiling water to cook, but the cooking time should be a little shorter, just three minutes. OK. Take it out and let it cool for five minutes. Then pour it into the pot and fry. Add a little salt when frying. Fry until the skin on the surface of the chestnuts is a little charred and the small opening is open, which means they are cooked. It’s done and ready to eat. (TIPS: Usually the skin is burnt and the mouth is not open, so it’s bad. Pay attention). だ拉 Hook Hook だ↖’s words: Thank you 2008-10-01