Braised chicken with chestnuts.

Ingredients: 1.5 kilograms of reed chicken, 400 grams of chestnuts, 500 ml of chicken broth, 200 grams of soy sauce, 30 grams of sugar, 2 grams of MSG, 50 grams of cooking wine, 75 grams of soybean oil, 20 grams of sesame oil, and 20 grams of green onions. , 10 grams of shredded ginger, 40 grams of starch, 25 grams of cooked sesame seeds

Method: 1. Eviscerate the chicken, wash it, remove the head and claws, chop into 3 cm long and 2 cm wide pieces, put In a bowl, add a little soy sauce and cooking wine, stir evenly, and marinate for flavor.

2. Wash the chestnuts, boil them in boiling water for a while, take them out and peel them.

3. Heat the soybean oil in the wok until it is 70% hot. Add the chicken and fry for a while. Use a slotted spoon to pick up the oil and drain it. Pour out the remaining oil.

4. Leave a little oil in the wok, heat it up, add the minced ginger and stir-fry, then add the chicken pieces, cook in the cooking wine, add soy sauce, and sugar and stir well, add the chicken stock, and bring to a boil over high heat. Add the chestnut meat and simmer until the chestnuts and chicken pieces are crispy. Add MSG, cooked sesame seeds, scallions, and shredded ginger and stir-fry evenly. Thicken with wet starch, remove from the pan, put on a plate, and drizzle with sesame oil.