1. Chicken thigh chop
2. Pour cold water into the pot, add 1 tablespoon of rice wine, blanch the bleeding water, remove and drain.
3. Cut the chestnut with a cross knife, put it in the pot and cook for 3 minutes
4. Peel off the shell while it is hot
5. Add peanut oil to the pot and stir-fry with rock sugar over low heat to create a caramel color
6. Add chicken legs and stir fry for 2 minutes
7. Add sliced green onion, ginger, garlic, dried red pepper, pepper, star anise and bay leaves and stir fry for 1 minute
8. Cook 1 tablespoon of rice wine, add light soy sauce, stir-fry the dark soy sauce for 1 minute
9. Add appropriate amount of water, turn to medium-low heat and boil for 20 minutes
10. Add the chestnuts, continue to cook for 15 minutes, then heat to the desired concentration of soup
