Cooking Steps

1. 

   Step1:Cut half the chicken into small pieces. Blanch it in water. Skim off the oil and bloo

2. 

   Step2:Remove the shell of chestnut. Steam it in water for us

3. 

   Step3:Put oil in the pot. Heat it to 67% heat. Put some ginger and chicken pieces into the pot. Stir fry until the surface is slightly discolored. Pour a little yellow wine (about 23 spoons). Continue to stir fry for a while. Pour in the Donggu soy sauce. Make sure that each piece can touch the soy sauce (about 1 / 3 of the chicken piece). Add about 4 spoonfuls of sugar and turn to medium heat for coloring. At the same time, put in the steamed chestnuts

4. 

   Step4:After the chicken is almost colored, check whether the chicken pieces are fully cooked. If not, add water and simmer properly. Repeat the sauce and sugar to taste again. Make sure the chicken is cooked. Start adding white vinegar. Taste it while adding it (I need about 4 tablespoons of white vinegar for this amount). When the taste is OK, stir fry it. Steam out some vinegar.

5. 

   Step5:When you are about to start the pot, mix a thin sauce with a little starch (the quantity must be less). Sprinkle on it and turn on the heat. Collect the juice and you will be out of the pot