Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken ( , I use whole chicken, you can use chicken thigh)
  • 2 tablespoons cooking oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon cooking wine
  • 1 cup fresh chestnut after shell
  • 2 green onions ( , finely chopped)
  • 2 garlic cloves ( , sliced)
  • 1 sections of scallion around 10cm long
  • 4 slices ginger
  • 1/4 middle size red onion
  • 2 star anises
  • 2 cups hot water
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon salt ( , taste to adjust the amount accordingly)
  • 1 tablespoon sesame oil

Instruction

  • Cut the chicken into small chunks and then cook in boiling water for around 30 seconds to remove the impurities. And then transfer out and drain.
  • Marinate the chicken with around 2 tablespoons soy sauce for around 15 minutes. Drain before frying.
  • Heat 2 tablespoons cooking oil in a pan or wok until really hot. Add chicken chunks in. Stay for around 1 minute until brown on one side and fragrant. And then turn them over to fry the other side.
  • Move them to one side of the wok; add garlic, ginger, scallion and red onion until aroma. Mix well. Pour around 2 cups of hot water to soak the chicken chunks completely. Slow the fire to simmer for around 10 minutes. Add all the other sauce ingredients except sesame oil
  • Add chestnuts in and continue simmer until the chestnuts are well cooked (soft to your own preference). Turn up the fire to thicken the sauce. When the sauce is well thickened, add sesame oil. Transfer to serving plate and garnish with chopped green onion before serving.