Personally, I especially like this dish. The combination of meat and vegetables is just right. The fragrance of chestnut, the tender and smooth chicken, and the rich and delicious soup are poured on the white rice. At this time, other dishes on the table are not so important, only chestnut chicken is indispensable! The sweet smell of chestnut combined with the delicious smell of chicken is very rich, and I still remember the delicious smell. Besides chestnut chicken soup, there is another way to make chestnut chicken. Chicken has the effects of warming the middle warmer and invigorating qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood circulation, strengthening bones and muscles, tonifying deficiency and benefiting blood gas, which is generally edible by everyone. It is more suitable for the elderly, the sick and the infirm. Chestnut with chicken can tonify kidney deficiency and benefit spleen and stomach.

Chestnut is rich in protein nutrition and is known as the "king of thousands of fruits". Chicken is delicate, tender and smooth, delicious and rich in various nutrients. Combining chestnut with chicken is a rare delicacy. The sweetness of chestnut melts into the tender and smooth chicken. If a beautiful woman has an appointment, we can taste this chestnut chicken together, which can be described as "if she but turned her head and smiled, there were cast a hundred spells, and the powder and paint of the Six Palaces faded into nothing".

Wash the chicken, cut it into small pieces, cut the red pepper into small pieces, peel the garlic, slice the whole ginger and cut the green garlic into sections; Shell and peel chestnuts, first boil them in cold water, then boil them for 5 minutes, then remove them and drain them. Chestnut chicken is the first choice for autumn tonic. Chicken can replenish qi and blood to treat spleen and stomach weakness. Chestnut can replenish qi and kidney, strengthen the body, strengthen bones and muscles, and enhance resistance. The chicken is marinated with salt and raw powder for half an hour, and the chestnut is boiled to 80% maturity (here, it feels almost ok), and then the chestnut is shelled for use.

Heat the pan, pour a small amount of oil into the chicken, stir-fry until it changes color, add soy sauce, soy sauce, white sugar and salt, then stir-fry the chestnuts together for a few times, add boiling water, add enough at one time, and never add water halfway. Add water to the pot and boil the chicken pieces. Add a little oil to the pot, stir-fry ginger, onion and garlic, stir-fry chicken pieces, and season chestnut with water. Stew until 15 minutes, collect the juice and serve.