Ingredients: chestnuts 18, soy sauce 1 tablespoon, 2 tablespoons of soy sauce, half a spoonful of oyster sauce, appropriate amount of cooking wine, appropriate amount of salt (with or without adding), 2 small pieces of rock sugar, 5 slices of ginger, 2 cloves of garlic, onion 1 root, millet pepper 65438+ green pepper.

1, prepare the ingredients.

2, Sanhuang chicken steak (I directly let the aunt in the market cut it).

3. Put the chestnuts in proper amount of water and boil them for 2 minutes. Peel the chestnuts for later use.

4. Pour a proper amount of vegetable oil into a hot pot (you can also choose other oils), and add ginger slices, millet pepper and garlic to stir fry. Pick up the lid and cover your face, then pour out the chicken pieces (to prevent oil from splashing on your face) and stir-fry until the surface of the chicken pieces is slightly yellow.

5, add green pepper, stir-fry over high fire to collect juice (stir-fry constantly during the process of collecting juice to avoid pasting the pot).

6. Sprinkle chopped green onion on the pan and the delicious chestnut roast chicken will be finished.