1. Clean the chicken, put it in a pot, add water to the chicken, and boil it. Remove, wash, and drain.
2. Pour corn oil in a non-stick pan, heat the oil on high heat, add ginger slices, dried chili, cinnamon, and star anise until fragrant.
3. Pour in the blanched chicken and start to stir fry.
4. Stir-fry until golden brown, add cooking wine to remove the fishy, pour in a proper amount of water, cover the chicken, and start to simmer. Add dark soy sauce, light soy sauce, and oyster sauce, stir fry and evenly color. Turn to low heat and simmer for 20 minutes.
5. Then add chestnuts, stir fry evenly, and stew until the chestnuts are soft and waxy.
6. Slightly drain the soup in the pot and add a spoonful of salt.
7. A spoonful of sugar, stir fry for a while, and finally seasoning.
8. Add a little chicken bouillon before serving, stir-fry and bring to freshness.
9. Turn off the heat, serve, and sprinkle chopped green onions. Finished.
Tips:1. The chicken should be blanched before frying.
2. The simmering time should be enough to taste.
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