Chestnut Chicken

Cut ginger and garlic cloves and set aside. Cut chicken legs into pieces, put in cold water with some Sichuan pepper, cooking wine, and ginger slices, bring to a boil and remove. Then rinse with running water to clean off the foam.

The purpose of this step is to remove the fishy smell.

Pour oil in the pan, add white rock sugar to cold oil and stir-fry for caramelization.

When the rock sugar melts and turns dark brown, you can add the ingredients.

Add ginger, garlic, chicken pieces, and chestnuts to the pan and quickly stir-fry, then pan-fry slightly.

Pan-fry the chestnuts until both sides turn golden brown, this way when braising later the chestnuts won't become mushy and break into the soup.

Add a little soybean paste, about one tablespoon.

Add one spatula of light soy sauce, half a spatula of oyster sauce.

Add one seasoning spoon of white pepper powder to remove fishy smell.

Add a little dark soy sauce for color.

After stir-frying well, add boiling water to cover the ingredients, bring to a boil on high heat then reduce to low heat and braise for half an hour.

After braising for half an hour, open the lid and taste if the chestnuts are soft, then turn to high heat to reduce sauce, braise until the sauce is thick and big bubbles appear, then turn off heat.

Sprinkle with chopped green onions for aroma.