Cooking Steps

1. 

   Step1:Peel method of raw chestnut - chop a knife in the middle of each chestnut. The depth is more than one third. Then pour boiling water on the chestnut and simmer for several minutes. Pour out boiling water. Soak in cold water for a few minutes and start peeling. You can peel the chestnut without any effort. Or put the chestnut in the pot and boil for two minutes. Then soak it in cold water. Peel it clean.

2. 

   Step2:Chop the chicken to remove the blood. Wash it with water several times and drain. Slice ginger. Wash and cut scallion into scallion white section and scallion.

3. 

   Step3:The pot is hot. Put some oil (if the chicken oil is too much, put less oil. Put the chicken oil in and squeeze out the oil) and the ginger slices and scallion sections will burst out the fragrance.

4. 

   Step4:Put the chicken in and stir fry until it shrinks and gives out oil.

5. 

   Step5:Pour in the water that has flooded the chicken pieces. Boil over a large fire and cook the cooking wine for one or two minutes. Then add some soy sauce and color it. Turn the cover over the middle fire and simmer for about ten minutes (for the sake of the finished product, you can choose the scallion section and discard it).

6. 

   Step6:Take off the pot and sprinkle some salt. Put in the chestnut and continue to cover the pot and stew. (due to the different age and tenderness of the chicken, the time of stewing is different. Use chopsticks to poke the chicken to see if it is fully stewed at intervals.).

7. 

   Step7:Simmer for about ten minutes. Uncover and taste the salt. Sprinkle some soy sauce and a little sugar. When the soup is dried and thickened, turn off the heat and start the pan. Sprinkle some green onion on it.

8. 

   Step8:Finished drawings.

9. 

   Step9:Chicken is fragrant and smooth. Chestnut is soft, waxy and sweet. The soup is mellow.