1. Cut the chestnut on the back or cut it in half, soak it in boiling water for 5 minutes, remove the shells and remove the membranes.
2. Cut the ginger into slices and the green garlic into slices. (The ginger was forgotten on the cutting board, it was not photographed.)
3. Cut the chicken thighs into small pieces, rinse them repeatedly to remove the blood, and then drain them.
4. Put the oil in the wok. After the oil is hot, add the chicken, fry the water and remove it (save the frying step).
5. Wash the pot and add oil, add pepper and star anise and fry until brown. When the pepper is fragrant, add green onion, ginger and garlic and fry until fragrant.
6. Put chicken nuggets into the pot, add rice wine and soy sauce and stir fry evenly.
7. Fill the pot with water that does not contain the chicken nuggets, add an appropriate amount of salt, add chestnuts, stir evenly, and simmer with a cover over medium-to-low heat.
8. When the juice is collected in the pot, add green garlic sprouts, chicken powder, and 1 tablespoon of water starch, stir fry evenly, pour in sesame oil, and you are ready.
9. The operation is completed, and the pan is put on the plate.
