Wash the fresh chicken and cut it into small pieces, put it in a large bowl, add two spoons of light soy sauce, two spoons of cooking wine and one spoon of ginger juice, mix well, and marinate in the refrigerator for an hour. Peel off the shell of raw chestnuts, boil half a pot of water, put the chestnuts in, boil the water and cook over medium heat for about 15 minutes until the chestnuts are 7.8 minutes cooked. Remove and soak in cold water, peel off the skin and set aside. Heat a little oil in a pot and add ginger slices to bring out the aroma. Add the marinated chicken pieces and stir-fry until all colors change. Add a spoonful of cooking wine, two spoons of dark soy sauce, a spoonful of white sugar, add green onions and peeled chestnuts, add two small bowls of water, bring to a boil, then turn to medium-low heat and cover with a lid to simmer. Simmer for about 15 minutes, open the lid, reduce the soup to a thick consistency over high heat, pour in sesame oil and serve. It is best to use tender chicken to make chestnut braised chicken. If the ginger juice for marinating chicken is not readily available, you can cut the ginger into shreds and mash it to get the juice. If it's really troublesome, then add shredded ginger to marinate it, but the taste won't be as good as adding ginger juice. The shell of chestnut is very hard. When removing the shell, use a knife to make a slit in it and then peel it off. (I bought the chestnuts with the shells already peeled off). After the chestnuts are cooked, do not peel them immediately. Soak them in cold water and the skins will be easy to peel. Boil the chestnuts until they are 7 or 8 mature, and then simmer them with the chicken pieces. This can prevent the chicken pieces from becoming crispy and the chestnuts not yet cooked.

Wash the chicken and chop into small pieces. Take a large bowl, add ginger slices, 2 tablespoons of soy sauce, and 2 tablespoons of cooking wine, mix the chicken pieces, and marinate for 20 minutes. Wash the chives and cut them into sections; peel the chestnuts and remove the flesh. Set aside. Heat an appropriate amount of oil in a pot over fire, stir-fry the chopped green onions, then pour the marinated chicken pieces into the pot and stir-fry. When the water is fried, add an appropriate amount of water to cover the chicken pieces, and then cook over high heat for ten minutes. Turn to low heat, add appropriate amount of sugar and soy sauce, cover and simmer. Stew until the chestnuts are soft, add a little salt and use high heat to reduce the juice until thick. Turn off the heat and sprinkle in the scallions.