Step 2: Clean the chicken legs and chop them into pieces, slice the ginger and garlic, cut the shallots into sections, wash the soaked mushrooms, squeeze out the water, and make a cross knife in the middle of the top for later use.

Step 3: Heat the oil in the pan, add the ginger and garlic slices and stir-fry until fragrant, add the chicken and stir-fry over high heat to remove excess water from the chicken. When the skin of the chicken is slightly brown, add an appropriate amount of cooking wine and raw material. Stir-fry the soy sauce and dark soy sauce evenly.

Step 4: Pour in the mushrooms and chestnuts, stir-fry for a while, then add the water used to soak the mushrooms. If the water is not enough, add an appropriate amount of water, cover the pot, bring to a boil over high heat, then lower the heat and simmer. About twenty minutes.