Chicken (whole) 1 piece, 500ml of Shanlan wine, 250 g of chestnut, 6 g of colored pepper 1 piece as auxiliary material, 6 g of seasoning salt, 4 pieces of ginger with onion, appropriate amount of star anise in sliced garlic, 2 dried peppers, 4 pieces of cooking wine, 1 spoon of soy sauce, 1 spoon of soy sauce.

method of work

1. Cut a cross at the top of chestnut one by one with scissors;

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

3. Cover the pot and simmer for 5 minutes;

4. Take out and peel chestnut meat one by one;

5. Wash the pheasant and drain the water;

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

7. Rinse it with hot water after taking it out and drain it for later use;

8. Take out the oil pan, stir-fry the chestnuts with slow fire until they become discolored, and then take them out;

9. Saute chives, ginger, garlic, star anise and dried red pepper in the bottom oil of the pot;

10. After the fragrance is released, stir-fry the chicken pieces with high fire, and cook the cooking wine and Shanlan wine.

1 1. Add unheated hot water, boil over high fire, and turn to medium heat for stewing;

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

13. Stew the chicken and chestnut until they are cooked, collect the juice over high fire, add the colored pepper and stir well before serving.