Cut the chestnuts in the back or cut in half, soak them in boiling water for 5 minutes, remove the shells and membranes.

2

Cut the ginger into slices and the green garlic into segments.

3

Guillotine the chicken thighs into small pieces, rinse repeatedly to rinse off the blood, then drain.

4

Frying pan with oil, oil is hot, add chicken, fry dry water and then fish out

5

Pot washed separate oil, put pepper anise fried brown, pepper aroma, under the onion, ginger and garlic stir-fried.

6

To the pot into the chicken pieces, add yellow wine, soy sauce stir fry evenly.

7

Fill the pot with water that doesn't cover the chicken pieces, season with salt, add chestnuts and turn evenly, simmer over medium-low heat with a lid.

8

When the pot is juiced, add green garlic cloves, chicken powder, 1 tablespoon of water starch and stir-fry evenly, drizzle with sesame oil.