1. Wash chicken legs, cut into pieces, add a little soy sauce and cooking wine, mix well, and marinate for 10 minute.

2. Chestnuts are shelled and cooked

3. Heat the wok to 70% heat, fry the chicken pieces until golden brown, and drain the water. Then fry chestnuts in a pot and drain.

4. Pour a little oil into the wok, stir-fry the onion and ginger, add the chicken pieces, add cooking wine, soy sauce, a little salt and sugar.

5. Add the right amount of water to boil, and turn to a small torch to stew the chicken pieces until they are 7% cooked. Add chestnuts and continue to cook until the chicken pieces and chestnuts are crisp and rotten. Collect juice from the fire and leave a little soup to turn off the fire.

6. Put the chicken nuggets and chestnuts into the plate, thicken the soup in the pot with water starch, season with chicken essence, pour a little cooked oil on the chicken nuggets, and then pour it on the chicken nuggets.

Nutritional efficacy

Chestnut chicken nuggets are yellowish in color, salty and sweet, and are rich in nutrients such as protein, fat, carbohydrate, vitamin B 1, B2, C, calcium, iron, phosphorus, zinc and nicotinic acid.

Chestnut has the effects of nourishing stomach and strengthening spleen, tonifying kidney and strengthening tendons, promoting blood circulation and stopping bleeding. It is not greasy when paired with chicken which has the functions of producing essence, nourishing blood and nourishing five internal organs. It can also promote the elimination of postpartum lochia and the recovery of uterus through the effect of promoting blood circulation and hemostasis of chestnut, so this dish is also very suitable for pregnant women.

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