Chestnut stewed chicken: Ingredients: rooster 1, 200 grams of chestnuts, walnuts 20 grams, 10 grams of sweet almonds, red dates 5, green onion, ginger, salt, soy sauce, monosodium glutamate, sugar, cooked lard in appropriate quantities.

Practice: (1) first sweet almonds, walnuts into a bowl, soaked in boiling water, tear off the skin, drain, and then into a warm oil pan frying until golden brown, fish out, wait for the cold sweet almonds crushed into the end.

(2) cut chestnuts into two petals, into the boiling water until the shell and coat can be peeled off fished out, peeled shell coat; chicken cut and cleaned, chopped.

(3) add lard in the pot, when the oil burned to seventy percent heat into the chicken stir fry, add wine, ginger, scallions, sugar, soy sauce stir fry until the chicken color, and then add the right amount of water and walnuts, jujubes to boil, change the fire, cover the stew for 1 hour to add chestnut casserole until the chicken is cooked, will be the pot of chestnut fishing out of the pot into the pot, the chicken fish out on top of the chestnuts, soup seasoning good taste poured over the chicken, and then Sprinkle almonds into the end.