500g fresh chicken.

250 grams of chestnuts

Half root onion

Ginger 1 piece

Zanthoxylum bungeanum 15 capsules

1 tbsp oyster sauce

Yellow rice wine 1 tablespoon

White pepper 1/3 teaspoons

Soy sauce 1 tablespoon

Thin starch 1 tablespoon

Sesame oil 1 tablespoon

vegetable oil

Production method:

1. Cut the onion and slice the ginger.

2. Wash the chicken and cut into pieces.

3. Cut the chestnut butter, put it in a boiling pot with some salt and oil for 3 minutes, and then pour it into a big container.

4. When the temperature drops, peel the chestnut in water, then fry it in a wide oil pan with seven layers of fire until the skin is golden, and then take it out.

5. Pour the chicken pieces into the pot and fry them.

6. After the chicken pieces are fried, put them in the pot and fry them again. Take out and drain the oil.

7. Clean the hot pot, put a little oil and stir-fry ginger, onion and pepper with warm fire.

8. Mix in fresh soup or water (it is advisable not to touch chicken pieces), and add white pepper, yellow wine, soy sauce and oyster sauce.

9. Pour in the chicken pieces.

10. Add chestnuts, boil and simmer for about 15 minutes until the juice will be drained.

1 1. Stir-fry water starch quickly.

12. Add sesame oil, stir and turn off the fire.