You can make chestnut roasted chicken: 1. 750 grams of bone-in chicken, 150 grams of chestnut meat, and 6 cups of soup.

2. For seasoning, use about 1 tablespoon of Shaoxing wine, 1 tablespoon of soy sauce, and appropriate amounts of cornstarch, pepper, and sesame oil.

3. Remove the thick bones from the chicken and chop into long cubes about 3 cm wide.

Wash and drain chestnut meat.

Cut green onions into 3cm sections.

Cut the ginger into long, 1cm wide slices.

4. Heat the oil pan until it is six-mature, add chestnut meat and fry until golden brown, pour into a colander and filter the oil.

5. Heat the oil pan again until it is cooked, add the chicken pieces and stir-fry until the water is dry, add Shaoxing wine, then add ginger slices, salt, soy sauce, and soup and simmer for about 3 minutes.

6. Take 1 earthenware bowl, put a bamboo grate on the bottom, pour the chicken nuggets and soup from the wok, simmer over low heat until 80% mushy, add the fried chestnut meat, and continue simmering until soft.

Pour into the wok, add MSG, scallions, sprinkle with pepper, bring to a boil, thicken with cornstarch water, and pour in sesame oil.