1. Chestnut Roast Chicken

Ingredients: Whole chicken legs, chestnuts, green onions, ginger, cooking wine, soy sauce, salt, and sugar.

Method: Boil the shelled chestnuts in a pot for about 4 minutes, drain and set aside. Put oil in the pot, the amount of oil can be a little more, add chestnuts and fry until the surface changes color, take it out and set aside. Heat the remaining oil again, add the onion and ginger slices and saute until fragrant, add the chicken pieces and stir-fry. When the surface of the chicken pieces is slightly yellow, add cooking wine, soy sauce, salt, a little sugar and add chestnuts. Pour in boiling water, bring to a boil over high heat, then turn to low heat, cover, and cook for about 20 minutes. Then reduce the water over high heat and sprinkle in green onions.

2. Chestnut braised pork

Ingredients: pork belly, chestnut, rock sugar, cooking wine, ginger, garlic, spices.

Method: Boil the pork belly in cold water until the water boils for 5 minutes, remove, wash and cut into cubes. Put the rock sugar in the cold oil, turn on a low heat, and use a spatula to make small circles until the rock sugar turns a sugary color. When the sugar color is good, stir-fry the pork belly quickly until it takes on color. Pour in the cooking wine and stir-fry. Add ginger, garlic, and spices and stir-fry until fragrant. Put the pork belly and chestnuts into the rice cooker. Pour in boiling water to cover the meat. Turn on the rice setting and simmer for 60 minutes.

3. Lily and chestnut soup

Ingredients: 100 grams of fresh lily, 150 grams of chestnuts (shelled), 30 grams of yam, appropriate amount of rock sugar.

Method: Wash the lily, chestnut meat and yam. Put the three ingredients into the casserole together and add an appropriate amount of water. First bring it to a boil over high heat, then cook over low heat for two hours. Add appropriate amount of rock sugar and enjoy.