Raw materials: tender chicken half (450 grams), peeled chestnuts 150 grams, fresh red pepper two, garlic 1 whole, ginger 20 grams, green garlic two.
Working ingredients: 2 tbsp light soy sauce, 2 tsp sugar, 1 tsp oyster sauce, 1 tbsp cooking wine, 1 cup chicken broth.
Making: Chicken washed and chopped into small pieces, red pepper cut into small pieces, garlic peeled with whole ginger sliced sliced green garlic cut into pieces; shelled and peeled chestnuts first boiled in cold water, boiled and then boiled for 5 minutes to drain the water. Heat 2 tbsp oil in a wok and sauté the chestnuts until the surface turns golden brown.
In the remaining oil, add ginger and garlic and sauté. Add the chicken pieces and stir-fry. When the chicken pieces turn golden brown on the surface and the meat shrinks significantly. Pour in 1 tbsp cooking wine and cook until dry. Add in the sauteed chestnuts.
Put in all seasonings and 1 cup of chicken stock. Bring to a boil over high heat, then reduce heat to low and cook, covered. Cook on low heat, covered, until water runs out. Stir in green garlic and red bell pepper. Stir in green garlic leaves and cook until done.
If you buy large chestnuts, you can cut them in half so that they don't get soft enough when you cook them; wild chestnuts, also known as chestnuts, are the best ingredient for chicken stew.
It is best to use an iron pot to stew, if not, use a sand pot. It should first be brought to a boil over a high fire, and when the white air has risen, the communication should be changed to a low fire. Then give it a lid. Then the aroma will start to produce, at first it is the meat aroma, slowly there is the sweet smell of chestnut, then the sweet aroma of chestnut, wait until the aroma is getting stronger and stronger, the sweetness and nutrition of chestnut will all enter the chicken meat, especially the chicken bone marrow. Such a chestnut stewed chicken is called chestnut stewed chicken.