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Ingredients:
- 1 lb. (500g) chicken pieces
- 2 cloves star anise
- 1 1/2 tsp. scallions , chopped
- 5 tbsp vegetable oil
- 5 oz (150 g) chestnuts
- 4 tbsp sugar
- 1 1/2 tsp. fresh ginger, chopped
- 8 tsp. soy sauce
- 1 tsp. rice wine
- 1/2 tsp. MSG (optional)
Directions:
- Wash the chicken and place in a heat-proof bowl. Add 1 tsp. scallion, 1 tsp. ginger, rice wine , and star anise.
- Put the bowl in a steamer and steam for 30 minutes.
- Remove the chicken, drain, let cool, and chop into
- 1 1/2 inch (4cm) pieces. Reserve and liquid in the bowl.
- While the chicken steams, make a cross in the shell of each chestnut and place in a saucepan with water to cover.
- Bring to a boil for 3 to 5 minutes. Remove from the heat and let cool in the water. Shell and peel, but leave whole.
- Heat the oil in a wok over high heat until the surface ripples.
- Add the chestnuts and stir-fry for 10 minutes. Drain and set aside.
- Add the sugar to the wok and stir until melted. Add 1/2 tsp. scallions. 1/2 tsp. ginger, and chicken, and stir-fry until the chicken skin browns. Then add the soy sauce. Continue to stir-fry for about 1 minute and add the chestnuts. Pour in the chicken liquid, bring to a boil, and simmer over medium heat for 20 minutes. Remove and serve.