1. Prepare ingredients.
2. Bone and cut chicken legs.
3. Wash the red dates and cook them first, and keep the jujube in water.
4. Heat the oil and fry the peeled chestnuts (put the raw chestnuts in water, add salt and boil for 5 minutes, take out and put in cold water, peel them).
5. Stir-fry the chestnuts and remove the color, put the oil in the pan, add the green onion and ginger and stir fry until fragrant.
6. Add chicken thighs and stir fry, add cooking wine, light soy sauce, and pepper powder and stir fry until fragrant.
7. Add water and salt, add chestnuts and stew chicken legs.
8. Add red dates.
9. Add the red pepper to the soup.
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