1. Put the lute legs in a pot under cold water, turn on the water, skim off the scum, remove the warm water and clean it for later use.
2. Cut the lute leg into two or three pieces with a knife, cut the green onion into sections, and slice the ginger to prepare an star anise.
3. Peel off the skin of chestnuts and wash them.
4. Put oil in a pan and heat to 50% heat. Add star anise and stir fragrant. Add chicken pieces and stir-fry until the skin is slightly browned.
5. Add rice wine, light soy sauce, soy sauce and stir fry until the chicken pieces are colored.
6. Add green onion and ginger and continue to stir fry.
7. Pour in raw chestnuts.
8. Add hot water to the chicken nuggets, then add sugar and salt. If the color is light, add some soy sauce. Cover and simmer on medium heat until the soup is thick.
9. The delicious braised chestnut chicken is ready and served on a plate.
Tips:1. Chestnuts are easy to ripen, and hot water should be provided at a time so that the chicken nuggets and chestnuts can be immersed in the soup, so that there is no need to stir-fry halfway.
2. The size of the fire is different, and the cooking time can be adjusted by yourself.
