1. The seasoning ingredients are relatively simple, only ginger, garlic, and pepper are used.
2. Peel the raw chestnuts and set aside
3. Peel the potatoes and cut them into pieces slightly larger than chestnuts for later use. Potatoes are easier to cook, so cut them into larger pieces.
4. Fresh chicken nuggets, rinse and drain for later use
5. After the oil is hot, put the ginger garlic chili in it and burst it
6. Then add chicken nuggets and stir fry until golden brown
7. Add salt, sugar, fresh soy, dark soy sauce to color and stir fry
8. After the chicken nuggets are colored, pour the cooking wine to remove the fishy smell
9. After pouring the cooking wine, stir-fry for a few minutes, then pour in spare potatoes and chestnuts and stir-fry, then add boiling water and bring to a boil.
10. Pour the water in the casserole and simmer on medium-low heat for 20-30 minutes.
11. When the water is boiled to one-third, it will be out of the pot. Finally, sprinkle some green onions or coriander, and the hot potato chestnut roasted chicken pieces are complete! Good appetite.
