2, cut into large pieces, I used half.

3. Boil the water, put the chicken pieces in boiling water and take them out immediately.

4. Put the cooked chicken pieces into the pot, add three red dates, cover them and simmer for about 50 minutes.

5. In the meantime, prepare to peel the chestnut meat.

6, each chestnut cut a knife, and then put it in another pot to boil.

7. After the water is boiled, the incision of chestnuts will burst like this. Soon, it will take a minute or two to turn off the fire.

8. When it is hot, it is easy to peel off chestnut meat. My chestnut is relatively large, so the incision is relatively deep and I broke it in half. If the incision is shallow, you can peel off the whole meat.

9. After simmering for 40 to 50 minutes, add chestnut and medlar, and simmer for about ten minutes until the chicken and chestnut are soft but not rotten. Add salt to taste.

10, put it out on a plate and sprinkle some chopped green onion for decoration.