1 chicken (whole), 250 grams of chestnuts, 1 color pepper, 6 grams of seasoning salt, half a green onion, 4 pieces of ginger, an appropriate amount of sliced ??garlic, anise, 2 dried chili peppers, 4 cooking wine, 1 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, and 1 tablespoon vegetable oil.

Method: 1. Use scissors to cut cross slits on the top of the chestnuts one by one;

2 .Pour boiling water into the chestnuts, cover them, and add salt;

3. Cover the pot and simmer for 5 minutes;

4. Take out the chestnuts one by one and peel off the flesh;

5. Wash the chicken and drain the water;

6. Chop it into large pieces and blanch it in hot water to remove blood and impurities;

7. After taking it out, rinse it with hot water, drain the water and set aside;

8. Heat the oil pan, stir-fry the chestnuts over low heat until they change color, then take them out;

9. Fry the bottom oil in the pan. Chives, ginger, garlic, star anise and dried red pepper;

10. After the aroma comes out, add the chicken pieces and stir-fry over high heat, then add cooking wine;

11. Add the heat Bring water to a boil over high heat, turn to medium heat and simmer;

12. When the chicken is 7 minutes cooked, add chestnuts, salt, sugar, light soy sauce to taste, and a little dark soy sauce to color;

13. Stew until the chicken and chestnuts are cooked through, reduce the juice over high heat, add the colored peppers and stir-fry evenly before serving