1, chicken leg 300g, chestnut 100g, 2 shallots, ginger 1 slice. Appropriate amount of starch, edible oil 30g, soy sauce 1/2 tbsp, refined salt 1 tbsp, sugar 1 tbsp.

2. Soak chestnuts in clear water for 2 hours, take them out and drain them.

3. Wash the chicken legs and cut into pieces.

4. Wash the onion, cut into sections, peel and slice the ginger.

5. Put the chicken pieces in a bowl, add salt and appropriate amount of water to marinate and mix, then put them in a steamer to steam, take out the chicken pieces and keep the chicken juice for later use.

6. Heat oil in the pot, stir-fry the chicken pieces a few times, add chestnuts and chicken juice, add soy sauce and sugar, cover the pot and stew for one and a half hours, and finally add water and starch to thicken.