1. Cut chicken breast into small pieces, add cooking wine, Orleans chicken powder, a spoonful of sugar, and marinate with a little salt
2. Cut dried chili into sections, cut garlic into cloves, save for later
3. 1 egg, 2 tablespoons starch, add a small amount of water and stir to make a paste
4. The chestnuts are peeled and hulled, and boiled in a pot with water for half-cooked (too cooked will loose)
5. Put the marinated chicken breast pieces into the egg paste and stir evenly. Heat the oil in the pan. When the oil is hot, add the chicken breast covered with egg and fry until it is half cooked.
6. Put a little oil in the pot, pour the dried chili section, garlic cloves and green pepper on low heat, pour the chestnut, add a little sugar, chicken essence, and salt and stir well. Add the fried chicken, turn on high heat, add the bean paste, stir fry evenly, turn off the heat and serve
Tips:Chestnuts are boiled in hot water for a while and peeled off well
